Steamed Clams Lowcountry Style

Scouting the many creeks around the S.C. Lowcountry you’re sure to find just the right spot to set a shovel in the sandy muck and dig. I still get excited over the sight o a brownish-gray clam shell down in the pluff mud.  If there’s one – others are not far behind and these tasty clam appetizers become inevitable. On this day we ventured out with Captain Craig Reeves of the Sea Eagle Market.  Captain Reeves has been clamming in these waters since his childhood days when he went out with his grandmother. Here’s his favorite way to serve these delicious clams.

4 dozen clams

12 slices bacon, each slice cut into 4 pieces

garlic salt

Place clams in the freezer or in warm water just long enough for shells to open slightly. Open clams and discard the top shell.  Place clams on a baking sheet covered with parchment. Sprinkle with garlic salt and top with a small piece of bacon.  Broil just long enough to cook the bacon.  Serve with small forks and enjoy!!! It’s just that simple.

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