It's no secret that Puget Sound's fresh seafood is one of the defining hallmarks of Pacific Northwest cuisine. But what you may not know is that it's all thanks to Taylor Shellfish Farms, a fifth-generation family company that has been turning the tidelands for years.
Luckily for us, the Seattle-based harvester, seafood market and restaurant group is sharing one of its most classic recipes for steamer clams cooked in white wine. A fresh herb butter made with lemon and fried shallots gives a lively flavor to the already-savory broth, while crisp spring peas add crunch.
This recipe calls for steamers, but you can also use smaller clams or mussels. And don't worry—if you don't have access to some of the world's best seafood like they do in Seattle, Taylor Shellfish Farms will send its bounty to you.
To learn more, read "Northwest Ordinance."
Steamed Clams with Shallot Butter
Recipe adapted from Taylor Shellfish Farms, Seattle, WA
Yield: 1 serving
Prep Time: 5 minutes, plus cooling time
Cook Time: 25 minutes
Total Time: 30 minutes, plus cooling time
For the Shallot Butter:
3 to 4 large shallots, sliced
Vegetable or grape seed oil, for frying
2 sticks softened butter
1½ tablespoons minced garlic
1½ teaspoons minced parsley
1½ teaspoons minced thyme
Zest of ½ lemon, finely grated
½ teaspoon kosher salt
For the Clams:
13 ounces fresh steamer clams or mussels
2 tablespoons shallot butter
¼ cup dry white wine
Small handful snap peas, sliced into thirds
1. Make the shallot butter: In a small saucepan, cover the shallots in the oil and place over medium heat. Cook for 10 to 15 minutes, stirring occasionally, until golden brown. Drain on paper towels and let cool before finely mincing. Reserve the oil for another use.
2. Combine ⅓ cup of the minced fried shallots with the remaining shallot butter ingredients.
3. Make the clams: Sort through the clams, discarding any shells that are already open. In a large sauté pan over medium-high heat, melt the butter until foaming. Add the clams and white wine, and tightly cover. Cook for 4 to 5 minutes, or until the shells are open.
4. Add the snap peas and cook for another 2 to 3 minutes, until they're bright green. Discard any clam shells that have not opened. Arrange the shellfish in a bowl, pour the broth over top and serve
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