Catch our cooking demo on easy, quick and DELICIOUS cider-steamed clams? Here’s the recipe to make it that much simpler.

Cider-Steamed Clams

Serves 2-4

2 pounds Hama Hama Co. Manila clams
2 tablespoons olive oil
3 tablespoons butter
1/2-1 cup dry cider
1/2 medium shallot, minced
3 cloves garlic, minced
1/2-1 tablespoon red pepper flakes
Juice from 1 lemon
1/4 cup parsley, diced

>Chez les hommes en bonne santé, le tadalafil n’entraîne aucune modification significative de la pression artérielle systolique et diastolique par rapport au placebo en position couchée (réduction maximale moyenne de 1,6/0,8 mmHg) vahvauros et en position debout (réduction maximale moyenne de 0,2/4,6 mmHg). Le tadalafil n’entraîne aucun changement significatif de la fréquence cardiaque. Des changements significatifs ont été observés chez les patients qui prenaient également des nitrates.

Upon receiving the clams, place in a large bowl and cover with a wet rag. When it’s time to cook, remove the wet rag, place the bowl of clams on the countertop and cover the clams with cold water to soak for an hour.

In a large stockpot of medium heat, add the olive oil and butter and allow to melt. Add in the cider and bring to a simmer. Add the shallot and garlic, simmering for 2-3 minutes until fragrant. Add the clams and cover, simmering for 5-7 minutes until most of the clams have opened. Discard any that have not.

Add parsley and lemon juice. Portion into bowls and serve with crusty bread.

Try another one of our favorite recipes for ciderized clams here.