This is the best way to serve clams or pipis, simply steamed in wine and their own juices. Serve with a crusty baguette, or over pasta.
Used different ingredients. This was delicious! I used roasted garlic instead of regular garlic, extra butter and the juice of one lemon and sprinkled some crushed chillies on top!! FAB. - 21 Jul 2008
I made this for dinner for Valentine's day & they were amazing! I used pinot grigio both in the sauce & as an accompaniment & it went exceedingly well. I served this w/ barely buttered, toasted french bread (very good dipped in the sauce) & the pinot grigio. I had other courses planned & ready to eat but we enjoyed this so much that we decided to forego the other courses (we'll have them for dinner tonight). It was simply the best meal I have ever eaten! - 21 Jul 2008
My only "complaint" about this recipe is that I wish it stated at what temperature to "steam" the clams. My husband and I had quite a disagreement. He wanted to bring it to the boil and then almost shut the heat off. I thought it would be hot enough. Our compromise was to turn the heat to medium for about 20 minutes. 49 out of the 50 clams opened. I was shocked to see how much liqueur they make. I thought the small amount of wine wouldn't be enough. They were great. Definitely have a lot of crusty bread on hand. Linguine or some other pasta is great. My kids were so brave about trying them. I can't wait to make it again. We added some fresh lemon after they were cooked and it really brought out the flavour. Delicious! Oh, and scrub the clams really well. I got a lot of sand and gunk off them. THANKS for a great recipe. - 21 Jul 2008