The Andrew Drane Blog

February 27, 2010

Clams with vermouth, dill, shallots. Super easy!

Filed under: Food — Tags: , , , , — admin @ 10:33 am

I picked up these Maine harvested wild mahogany clams last night. Here is my super simple recipe - don’t get too caught up on proportions, I never measure these out precisely, so adjust for your cooking pot, the size of the clams etc. I’ll give my best guess as to what I used in this recipe!

Maine mahogany clams, cooked in vermouth.

Maine mahogany clams, cooked in vermouth.

  • 2 Pounds of clams
  • 1 cup vermouth
  • 1 Lemon
  • 2 cloves garlic
  • ~ 3 TBS fresh dill
  • ~ 2 TBS olive oil

Get your 2 pound bag of clams and rinse them off. You can also leave the clams in water for a few minutes to clean them further (they will ’spit out’ sand if there is any in the shells). They should be tightly closed! Do not use any clams that are not tightly closed!!! Remember, these are fresh because they should be quite alive when you buy them.

Next, step: chop up about 3 TB fresh dill, 2 cloves garlic and half a shallot. I use a stockpot, but you can use any type of large pot - it should be large enough that the clams fit in one layer. Pour ~2TB olive oil into the pot and saute the garlic and shallots for about 1 minute. Then add about 1 cup of vermouth, juice of 1/2 lemon and most of the dill (save a pinch or two for garnish). When the vermouth begins to boil, add the clams in a single layer and cover. Check every minute or so and remove clams as they pop open. It will be 4 or 5 minutes until they start to pop. I keep the serving bowl nearby for this purpose - if you remove them right as they pop, they will be at their most tender and juicy.

When all the clams have opened, pour the broth over the clams. and serve with the second half of the lemon sliced up! The vermouth will now be a delicious white-wine clam broth. I like to scoop up the broth with the clam shell like a big soup spoon, and slurp it along with the clam - sometimes with a few drops of lemon from the wedges.

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