Today's Special

Steamed Clams with Fresh Tarragon & Tomatoes


  • 4 lb. Manilla Clams
  • 2 cups white wine
  • 1 large shallot, minced
  • 4 cloves of garlic, minced
  • 1 bay leaf
  • 4 T. unsalted butter
  • 1 T. minced fresh tarragon
  • 1 Roma tomato seeded and diced
  • 1 Lemon juiced
  • generous grinding of black pepper


  1. In a large pot, combine the wine, shallot, garlic and bay leaf. Simmer together over medium heat for a few minutes to bring out the flavors.
  2. Increase heat to high, add the clams. Cover the pot and steam for about 8 min until all the clams open, gently stir the pot after about 4 minutes.
  3. Remove the clams to a serving bowl, discarding any unopened clams.
  4. Reduce heat to low, add the butter, stir in tarragon, tomato, lemon juice and black pepper. pour broth over the clams. Serve immediately with a loaf of rustic bread


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