Steamed Clams or Mussels in Seasoned Broth

Steamed Clams or Mussels in Seasoned Broth
Photo by James Carrier


  • 3 dozen clams in shells, suitable for steaming (about 2 1/2 lb.), or mussels in shells (1 1/4 lb.)
  • Lemon wedges
  • Seasoned broth (choices follow)
  • Chopped parsley, green onions, or fresh cilantro

1. In a covered 5- to 6-quart pan over high heat, bring broth to a boil. Reduce heat to low and simmer while cleaning shellfish. 2. Meanwhile, scrub clams or mussels well; pull any beards off mussels. Discard open shellfish that don't close when tapped. 3. Return broth to a boil over high heat. A...

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