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Seattle, WA.


Steamer Clams in Cilantro Jus


  • 3 lbs. steamer clams
  • 3 T shallots, minced
  • 3 T red onions, chopped
  • 2 T garlic, minced
  • 1 bunch fresh cilantro, stems removed, chopped
  • 4 T butter
  • 2 C chablis
  • olive oil
  • 1 lemon quartered
  • salt and pepper to taste
  • bread for jus
  • 2T fresh lemon juice
  • sea salt and pepper to taste


In a large saute pan heat the olive oil over medium high heat. Add the shallots, red onions and garlic, saute for 1 minute. Add cilantro and then season with salt and pepper, cooking 1 more minute. Add clams, butter, wine and lemon. Cover and cook about 4-5 minutes until all the clams open. Serve with baguettes or ciabatta bread for mopping up the delicious juice.

Servings: 2

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