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Why a PINK chef's coat?

Simply put, I carry my Dad's legacy with me through my cookbook, cooking and everyday I am writing my food columns, he is always with me. I carry my Mom with me through a silent reminder of her struggle with breast cancer that took her life, as well as the lives of many other women who have dealt with, and are still dealing with, this horrible affliction. Besides, why not pink? It makes a man look good!

Yankee Steamed Clams

Although I am very fond of simple steamed clams, I adore the flavor of garlic and shallot mingled with the briny mollusk. The vegetable broth, as well, lends itself perfectly without overpowering these sweet bi-valves. With a torn off piece of crusty bread to soak up any remaining juice at the bottom of the bowl is just a plus in my book!


For 4 people


  • 2 lb(s) steamers
  • 2 tablespoon(s) butter
  • 1 shallot, minced
  • 2 teaspoon(s) garlic in oil
  • 3/4 cup(s) vegetable broth or clam juice*
  • chopped fresh parsley, optional

Yankee Steamed Clams Directions

  1. In a large skillet over medium heat, melt the butter. When hot and sizzling, add the shallot and garlic. Cook about 2 minutes, stirring frequently.
  2. Add the clams and broth, cover and cook for about 8-10 minutes, or until the clams open up. do not over cook. Shake the skillet very frequently to baste the clams with the seasoned broth.
  3. Remove from heat, pour entire contents into a large bowl and enjoy with parsley sprinkled over the top.
  4. *Clam juice is easily found in any supermarket in a small 6 ounce bottle.