- Ever thought about making clams at home?
They are easier to prepare than you think.
Today, I'm going to show you how to clean them real well,
and how to jazz them up Mediterranean style.
I cook my clams in a beautiful white wine sauce
with lots of veggies and a few spices.
So flavorful and so easy to make.
I'm Suzy with themediterraneandish.com,
let's get this party started.
(soulful music)
We are gonna start with cleaning our clams
'cause that is the bit that people kinda get hung up on.
And I'm gonna show you a very easy and simple way
to clean them real well.
So, I have little neck clams right here, you guys,
and I have had them soak in cool salted water
for a good half hour already.
So, you can see, my water is already muddy.
I'm gonna transfer them to another bowl of salted water.
So, I have cool water right here,
and I have about 1/3 a cup of salt.
And I'm going to repeat this process of soaking them
for another half hour in this bowl right here, you guys.
We wanna make sure that all the sand and grit
leaves so that we can cook these beautiful clams.
Okay, so these sat in here for another,
I'd say 20, 25 minutes.
And this water solution looks a little bit better,
so I think we are nearing the end.
At this point, you guys, make sure you take a look,
if there's anything opened that won't close,
that means it's dead, you gotta toss it out.
So, I think all I need to do is scrub them now.
This is just plain water.
This is really the hardest part of this recipe, you guys,
but everything else is super easy.
And now we have squeaky clean clams ready to be cooked.
I am using my big Dutch oven here
because your clams are going to open up,
so you need enough room for all of it.
So, first, we're gonna make our tasty wine broth,
and then we're going to add the clams in,
and we'll let them cook.
Good extra virgin olive oil.
Okay, we're gonna start with an onion, pepper, garlic party
right in this pot.
Salt and pepper.
Fresh tomatoes that have been chopped, a couple of them.
We're gonna go in with some cumin, smoked paprika,
and then we have chili pepper flakes.
Now, you can use any kind you like.
I'm using the Aleppo-style pepper.
It's a bit on the sweeter side,
and it still has a little bit of a kick.
Absolutely delicious.
Grab all of these by the way, on themediterraneandish.com,
these spices, just hit the Shop tab.
All right, white wine, about a good cup here.
Any cheap white wine will do, don't worry about it.
But you just have to be able to drink it
'cause you don't want it to ruin this beautiful soup.
And water, so, we've got our broth.
We're gonna let this cook for a little bit,
then we're gonna add our clams.
(gentle soulful music)
All right, you guys, so, I had drained my clams
from that last bowl of water and what I do
is I keep this damp cloth on top of them
to keep them nice and fresh until I put them in here.
This broth is bubbling away, looking good.
I'm just gonna give it a quick pinch of salt.
And then we are going to add our clams right in here.
Okay, let's nestle them into the broth, you guys.
They're gonna let you know when they're done
because they're gonna open up nice and wide.
So, all you need to do now is on medium-ish heat,
cover your big pot and let them be for a few minutes,
probably about 10 or so.
All right, my clams have opened up beautifully, you guys.
Oh, yes, turn off the heat immediately
when you see they've all opened up.
If anything did not open up, you get rid of it.
Now, for me, I like them just with a little bit
of Italian bread to sop up all the goodness.
But my daughters absolutely love
some Lebanese rice in their clam soup.
So, definitely hit up that Lebanese rice video next.
Ooh, I am ready to dig in.
Oh, yes, okay, you guys.
Grab the recipe for these Mediterranean style clams
over on themediterraneandish.com.
I will see you later, ciao.