John Short's Surfside Steamed Quahogs

Although purchased clams will work perfectly well for this recipe, freshly foraged quahogs are, of course, the preferred option.

By Tess Tyler Brown / Photography By Cassidy Kristiansen | December 10, 2018

Ingredients

¼ bushel of clams, rinsed
2 sticks unsalted butter
2 medium onions, roughly chopped
4 cloves garlic, minced
2 medium shallots, chopped
Half a bunch of scallions, chopped
Half a bottle of white wine (or so)
Crusty bread (for dipping)

Instructions

You’ll need a portable outdoor burner or stove and a Discada (or a steel barbeque disc blade with handles, known as a “cowboy cooker”). Find a place that’s sheltered from the wind and safely position the stove, light the flame, and get the Discada smoking hot.

Add the butter and let cook until melted and browned. Add onion and cook for 3-5 minutes. Add shallots, scallions, and garlic. Cook for ~5 minutes. Add rinsed clams to the mix and douse with half a bottle of white wine. Let steam until all the clams have opened.

Enjoy at a nearby beach table with friends and loved ones (as well as bread and the rest of the wine, too).