Anthony’s Restaurants Steamed Clams Bordelaise
Wash clams thoroughly.Place all ingredients except lemon wedge and butter in pot with a little water.Cover and steam over medium heat until the clams open.Pour clams with broth into serving bowl.Garnish with lemon wedge.Serve with melted butter for dipping.
4 pounds Live Manila Clams
2 ounce Olive Oil
1 tablespoon Granulated Garlic
2 tablespoons chopped fresh parsley
1 Lemon Wedge for garnish
2 ounce Melted Butter for dipping
A traditional favorite of the guests of Harbor Lights, this simple recipe highlights the flavor of steamed clams. The restaurant, which opened in 1959, is a Tacoma waterfront landmark which built its reputation by serving generous portions of seafood and steaks. Recipe revised for home preparation.
Please visit our website at www.anthonysrestaurants.com for location addresses and reservation phone numbers.
By Anthony’s Restaurants