10 Reviews of Steamed Clams or Mussels

From: barbie66

On Apr 26, 2006

This was my very first attempt at cooking live clams. I was petrified that I would go to all this work and none would open! But they all opened within about 8 minutes! Delicious, just like a restaurant. I did add some fresh parsley to this recipe, and sprinkled some asiago cheese over each bowl....Thanks so much for sharing! --Marla

From: Hey Jude

On Aug 18, 2004

We had quite a treat for dinner tonight with this recipe. I halved the recipe for just my husband and myself, used fish stock instead of vegetable, added a bit more butter and sprinkled the end result with fresh, finely grated, Parmesan cheese. It was delicious with fresh Italian bread and a salad. Good directions...my husband said they were the best he'd ever had (and he's been around for a while!) Thanks L4C for a lovely recipe that we'll be making again around here.

From: Latchy

On Jul 24, 2004

Just had this for lunch and it was delicious. I halved the recipe and used mussels and the wine I used was chardonnay and vegetable broth was done with water and vegita granules. We had a loaf of marvelous Italian bread for dipping into the juices.

From: Chef #196340

On Feb 16, 2005

just had this for a great dinner along with a salad and bread. i added about 1/2 of a vidalia onion along with the garlic. it was very easy. my husband loves mussels and often order when out to dinner, he put this right up there with some of the" best ever".

From: Chef #194612

On Feb 13, 2005

This was a wonderful recipe! Going to make it again very soon. It was very easy to make,and those who ate with me said it was better than the restaurants!

From: echo echo

On Oct 24, 2005

Oops, just realized I forgot to review this. Last summer when my brother and sister-in-law were visiting, my sister and I made this with clams. We loved it, and both I and my sister-in-law (who is a fiend for steamers) decided this is going to be our go-to recipe for steamed clams from now on. Terrific recipe!

From: Chef #405370

On Dec 21, 2006

I just told my Prohibitionist-leaning parents that there was wine in the mussels I made tonight; rather than complain, they asked for seconds. Like Hey Jude, I used fish stock instead of vegetable broth. The mussels were very tender and flavorful than my previous attempts at steaming them. Very easy to make, too!

From: Chef #556791

On Aug 15, 2007

Thank you so much for this recipe! I just made it last night for a dinner party using 15 lbs of clams and it worked perfectly. The clams were perfectly cooked, the broth was delicious, my guests raved, and I couldn't believe how easy it was. Absolutely restaurant quality.

From: Mulligan

On Dec 5, 2007

I made this with clams last night. My husband raved about how it tasted just like the clams at our fav restaurant! We won't be eating out as much when we can make this at home!

From: Rhonda Renae

On Feb 21, 2009

Made a few personal changes to this recipe because I had a couple more lbs of clams than the recipe called for. I added 3 more garlic cloves, (1) 15 oZcan of vegetalbe broth and 1 cup white wine. Get this part... we had left over mussels so I pulled out the mussels and put them in a container with the broth. The next day I added 1 cup of half and half and 1 more can of vegetalbe broth, let it simmer for a bit and it made the most amazing mussel stew!!!!