Add some white wine and simmer to cook off the alcohol. The concept is very simple: in a large Dutch oven (or pot with a tight-fitting lid) saute sliced garlic and red pepper flakes in a liberal amount of butter.
All you need are a couple of basic ingredients to pull it off and it will work with just about any type of clam or mussel, so you don’t even have to know what you’re picking up. We love this steamed clam recipe because it is super versatile. We picked up two pounds and were on our way. Seafood isn’t something we normally pack for camping trips, but when we are this close to the source and can hear the waves crashing from our campsite, it seems only fitting! On this particular trip, the seafood store had just got a batch of littleneck clams in.
On our way to the campground, we usually stop by the local fishmonger to see what’s fresh. Perfect for coastal camping, these light and bright butter and white wine sauce steamed clams are always a hit.ĭuring the summer, we often take trips out to the Oregon coast.
