Whidbey Island Steamed Clams

We dig for Manila Clams along the shores of Holmes Harbor. At low tide, we use a rake to dig through the sand and collect the clams. You do need a shellfish license and the limit is 40 clams per person per day.

Store the clams in sea water until ready to use. Right before cooking, scrub each clam under running tap water. Drain and prepare to steam them.

Fry aromatics such as onion, garlic, ginger, red pepper flakes in a small amount of olive oil until fragrant, add clams to pot and pour 1 cup of white wine over the clams. Cover and steam until all clams have opened about 6 minutes. Garnish with chopped parsley and serve with melted butter and lemon wedges.