Clams for 75


There is something very satisfying about harvesting your own food and then creating something wonderful with it in the kitchen.  I recently returned from a trip to Fort Flagler (near Port Townsend) with 55 middle school kids and around 20 adults.  We’ve been doing these 3 or 4 day spring trips with my children’s middle school for 8 years now and for six of them, I have been in charge of all of the food planning, with my oldest daughter Caroline helping out with three of them.  On this trip, the kids and a few of the adults went clam digging and hauled in what I estimate to be around 12 pounds of clams.  I prepared them in my usual way but in a huge, industrial-sized pot.  They were fresh as could be and especially fun to eat, knowing that we had brought them in ourselves.  Here’s what I do:

Leanne’s Clams

Sauté in a large pot with a lid:

  • 1 medium shallot in
  • 2 tablespoons canola oil or light olive oil


  • 1 cup dry white wine (I prefer Sauvignon Blanc)
  • 2 pounds scrubbed clams

Cover with lid and steam until clams have opened.


  • ¼ cup chopped fresh basil or 2 teaspoons chopped fresh thyme
  • 1/3 cup heavy cream
  • Splash of Pernod (optional)

Stir and serve!


Categories: .Bayview School of Cooking!, Appetizer, Entrée, Fish and Seafood | Leave a comment

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