steamed clams

These are Manilla Clams from Puget Sound. I am lucky to live close enough to these guys that they can be sold at Costco for $3.50/lb. Steaming clams is so easy. The only thing you really need is... steam. The rest is flavor. This is one of my favorite ways to cook clams:

• melt butter in large, heavy skillet. add same amount of olive oil. [1 tbs per pound of clams]
• add a few cloves of smashed garlic
• when the butter has melted, add your clams. make sure they are well-rinsed & clean of sand/debris. never cook a cracked or open clam. never eat a clam that does not open after it cooks or looks damamged.
• add 1/2 a bottle of sparkling white wine/champagne/proseco. Heat on medium-high until boiling.
• add sea salt, whole coriander seeds, black pepper, dried tarragon, red chili flakes
• use a big heavy spoon to gently stir the clams around, bring the ones on the bottom to the top.
• cover with a lid or foil and let them steam, stirring every few minutes to prevent the shells from burning on the bottom. don't let the pan get dry. if you need to add more liquid, add more wine or water.
• the clams are done when they are open. this might take 3 or 10 minutes, depending on how full the pan is.
• transfer the clams to a warm bowl. you can pour the cooking broth over them or let it reduce a little in the pan, seasoning with more salt or pepper as needed. I like to add a squeeze of lemon at this point, too.
• The hot broth will keep the clams warm while you eat them, so definitely don't try to serve it "on the side" or something silly. Get a fork and some crusty bread!