Sherry Steamed Clams


  • 3 dozen little neck clams, in the shell
  • 1 cup dry sherry
  • 1/2 cup scallions, chopped
  • 3 cloves garlic, chopped
  • 2 tsp fresh ginger, chopped
  • Wash clams under cold running water and set aside.
  • Place sherry, scallions, garlic and ginger in a sauce pan.
  • Simmer on medium heat for 2 minutes.
  • Add clams and cover.
  • Simmer until clams open, then remove clams from liquid and set aside in a large bowl.
  • Simmer the remaining liquid until it is reduced to about 1/4 cup.
  • Pour the liquid over the clams and serve.

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