Photo Credit: Food Network
Lemon and fresh herbs give this clam bake a California coastal spin!
California Clam Bake
- 1/2 cup dry white wine
- 10 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 1 bay leaf
- 1 tablespoon butter
- 1/2 teaspoon kosher salt
- 1 pound Peewee potatoes
- 1 lemon sliced into 1-inch rounds
- 2 pounds cockles New Zealand clams or other small clams
- Crusty bread for serving
- This recipe originally appeared on Giada on the Beach. Episode: Clam Bake.
- Add the wine, thyme, rosemary, bay leaf, butter, salt and 1/2 cup water to a small Dutch oven. Add the potatoes and bring to a simmer over medium heat. Cover and cook until the potatoes are just cooked through, 15 minutes. Add the lemon slices and clams. Cover and cook until the clams have opened, an additional 3 minutes. Discard any unopened clams. Serve in bowls with a good ladle of the juice and crusty bread for dipping.