With four busy schedules, two terrier’s (dubbed “The Burly Bennett Boys”, and for good reason), garden’s that constantly need weeding or clean up of some sort, not to mention our ongoing house renovations, life can seem chaotic. So, when Ranger Craig and I find ourselves on our own for dinner without the rest of the Bennett crew, we often contemplate eating out at one of our new local restaurants or one of our favorite places in Seattle. I do emphasize the word “contemplate” because that’s usually how far we get to actually eating out. Especially when the weather isn’t so spring like and it feels more of a chore to get out than stay in.
We wanted to keep dinner simple, fresh and enjoyable. For Ranger Craig and I that’s usually some sort of seafood, a beautiful bottle of white wine and a warm artisan bread or crostini. Steamers with sautéed leeks, garlic, fresh herbs and white wine sounded perfect! A simple dinner that was quick and delicious.
I’ve blogged this recipe previously and after enjoying the steamers once again, I just had to give it a second posting. If you love clams, you’ll love this simple and delicious recipe. And… I just had to include a few photos of the famous “Burly Bennett Boys”, our in house comediens and chasers of UPS delivery people!
2-3lbs Manilla Clams (or any small clams from your neck of the woods), washed
2 leeks, chopped (white to light green part), or substitute with one large shallot or medium onion
6-8 (or more if you love garlic!) cloves garlic, chopped
2 tablespoons olive oil
2 tablespoons butter
1/4 cup assorted chopped fresh herbs (Italian parsley, thyme, lemon thyme, rosemary, oregano, chive)
Salt and Pepper to taste
In a stock pot or Dutch oven, heat the olive oil and butter over medium heat. Saute the leeks and garlic for 2-3 minutes until wilted but not browned. Stir in most the fresh herbs, reserving a tablespoon for garnish. Sprinkle with a pinch of salt and pepper.
Turn the heat to medium high and toss the clams with the onions. Add the white wine and bring to a boil. Cover with a tight-fitting lid and turn the heat down to low and let the clams steam in the broth.
Once all the clams have opened, about five minutes or so, toss the clams in the broth and season the broth to taste. Place the clams in a large bowl and squeeze fresh lemon over the top. Garnish with the remaining fresh herbs. Serve with warm crusty bread for soaking up the delicious broth!
OPTION: For something a little spicy, add a pinch of red pepper flakes or 1/2 lb cooked chorizo. Yum!