Sherry Ginger Steamed Clams


  • 3 dozen little neck clams in the shell
  • 1 cup dry sherry
  • 1/2 cup chopped scallions, white and green parts
  • 4 cloves garlic, chopped
  • 3 tsp chopped ginger
  • cracked black pepper to taste
  • Wash the clams and set aside.
  • Place sherry, scallions, garlic and ginger in a large sauce pan and simmer over medium heat for about 3 minutes.
  • Add the clams and cover the pan. Simmer until the clams open. About 3-4 minutes.
  • Add the clams to a large bowl and discard any that do not open.
  • Simmer remaining liquid until it is reduced to about 1 cup. Pour liquid over clams.

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