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Lemon and fresh herbs give this clam bake a California coastal spin!  California Clam Bake 1/2 cup dry white wine10 sprigs fresh thyme2 sprigs fresh rosemary1 bay leaf1 tablespoon butter1/2 teaspoon kosher salt1 pound Peewee potatoes1 lemon (sliced into 1-inch rounds)2 pounds cockles (New Zealand clams or other small clams)Crusty bread (for... giadzy.com

California Clam Bake

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  • 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
Serves 4

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.

California Clam Bake

Photo of lizzynewm

Recipe by Giada De Laurentiis

Lemon and fresh herbs give this clam bake a California coastal spin! 

California Clam Bake

Serves:
4
Cooking Level:
Prep Time
10 minutes
Cook Time
20 minutes
Inactive Time
Total Time
30 minutes

INGREDIENTS:

  • 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

INSTRUCTIONS:

  • 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.
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
California Clam Bake

Photo Credit: Food Network

Lemon and fresh herbs give this clam bake a California coastal spin! 

California Clam Bake

Serves:
4
Cooking Level:
Prep Time
10 minutes
Cook Time
20 minutes
Inactive Time
Total Time
30 minutes

INGREDIENTS:

  • 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

INSTRUCTIONS:

  • 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.
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!

Have extra clams? Try these recipes:

Bucatini a la Clams Casino

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Spaghetti with Clams

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Risotto with Clams

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Dec 17, 2015 | Total time: minutes

Stove-top Clambake

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Aug 9, 2017 | Total time: minutes