Check out this campfire steamed clams recipe from Fresh Off The Grid again for this week! If you’re right on the coast when you camp, this recipe is perfect fr you! If you’re not, swing by the market to pick a few up because you won’t want to miss out! This recipe takes about 15 minutes to prep, 13 minutes to cook, and serves two people (adjust ingredients if needed)! How quick is that? You can’t beat this recipe!
Before getting into the instructions and ingredients of this recipe, make sure you have a 4qt dutch oven. This is a must for this recipe!
- 2 tablespoons butter
- 2 cloves garlic, minced
- ½ teaspoon red pepper flakes
- ¾ cup white wine
- 2 pounds littleneck clams, cleaned + scrubbed
- fresh parsley
- 1 lemon, cut into quarters
- Crusty baguette, sliced
Check clams and discard any that are not closed (tap any that are open on the table; if they close within a few minutes of tapping, you can still use them). Wash and scrub the clams.
Melt the butter in a Dutch oven (or pot with a tightly fitted lid) over medium heat. Once the foaming subsides, add the garlic and red pepper flakes and saute 2 minutes.
Add the wine and simmer for about 30 seconds – just until the alcoholic bite burns off (there should still be liquid in the pot though!)
Add the clams and cover the pot with a lid. Steam 5-10 minutes, or until the clams have opened. Discard any clams that are still closed.
Top with parsley, a squeeze of lemon, and grilled bread to soak up all the sauce!