PEI Clam Steam

  • serves 4
Christine Cushing
Christine Cushing

Fresh seaweed adds a delicious saltiness to the clam broth. I used a large bamboo steamer when testing the clams but a metal steamer basket will work just as well. Yield is 4 servings.

15 Ratings
Directions for: PEI Clam Steam


1 lb(s) littleneck clams, scrubbed and rinsed

2 cup fresh seaweed

2 Tbsp butter

1 Tbsp finely chopped shallot

2 tsp finely chopped garlic

1 Tbsp finely chopped pancetta

1 tsp finely chopped red finger chile

1 bay leaf

1 sprig fresh thyme

1 cup white wine

½ cup vermouth

½ tsp chopped fresh thyme

Coarse salt and freshly cracked black pepper


1. Put seaweed in a steamer basket to form a nest.

2. Put clams in nest.

3. In a pot large enough to fit the steamer basket, heat 1 tbsp. of the butter on medium-high heat.

4. Add the shallots, garlic, pancetta, chile, bay leaf and thyme sprig.

5. Cook for 2 to 3 minutes, until the shallot is softened.

6. Add the wine and vermouth and bring to a boil.

7. Put the steamer basket in the pot and cover tightly.

8. Steam clams 5 to 7 minutes or until they open.

9. Carefully remove steamer basket from pot and divide clams among 4 bowls.

10. Add the remaining 1 tbsp. butter and the chopped thyme to the pot.

11. Cook on medium heat for 1 minute.

12. Check for seasoning.

13. Pour the sauce over the clams.

See more: Shellfish, Steam, North American, Side, Canada Day

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