Steamed Clam Decadence

Currently, I am on the hunt for the perfect piece of driftwood for a fall coastal centerpiece idea that I am putting together.  Coastal fall ideas are challenging, and I am trying to use an idea that I saw at a Coastal Living Idea House that we were part of  in 2006, in Pacific City, Oregon.  

Great excuse to go to the beach!  Yes, we did walk this entire stretch at Pescadero yesterday, to find that driftwood. 

Had a great time exploring tidepools full of starfish and sea anenomes and watching harbor seals sunning themselves on the rocks. Love these kinds of afternoons! 

After a few hours, when we got back into the car, with our coveted beach driftwood and sandy feet,  we realized that we were starving!   We both love steamed clams, and the more we thought about our most recent favorite bowl of steamed clams at the Moss Bay Distillery, the more I thought I might be able to recreate them.  

Here's what I came up with.  They were rich, decadent, and  incredibly gourmet.  Not to mention, super easy!

Caron's Steamed Clams + Sourdough Toasties

Serves 2

1 1/2 pounds of scrubbed manilla steamer clams

1 stick of butter - don't skimp!

1 yellow onion - chopped

1/3 cup shallots -chopped 

2-3 garlic gloves- chopped

1 + cup cherry tomatoes - sliced in half (I like the organic multi-colored ones)

Fresh chopped Italian Parsley

1/2 tsp. thyme

1/2 tsp. marjoram

1 1/4 cup Chardonnay

1 cup water

salt and pepper if desired

1. Slowly melt butter in deep saucepan

2. After butter is melted, add in onion, shallots, and garlic.  Saute until bubbling and everything is limp and almost translucent

3. Add in tomatoes, saute until for 5 minutes or so.

4. Add in Chardonnay

5. Add thyme and marjoram, and cook until wine is slightly reduced.  

6. Add in water and bring back to simmer.  When broth is once again simmering, add in clams.  Cover the pan with a lid and let steam, until they open.  Do NOT over steam or your clams will come out rubbery (yuck)

Sliced a sourdough loaf into thin slices, butter one side, and liberally sprinkle Parmesan or Asagio cheese

onto each slice and put into 425 degree oven. Roast until cheese is melted and bubbly.  You could also use the broiler, but I think roasting them makes for a little crunchier bread.

A nice Chardonnay to drink with your gourmet steamer clams is also highly recommended. Our choice last night was a clean, crisp 2009 Valley of the Moon Chardonnay from Sonoma.   

Heavenly....

Have a great Sunday!