Lenny is traveling this week.  I have a busy week of work that will keep me occupied.  Plus, I have a full weekend planned.  Brunch with some ladies who I enjoy their company.  Checking out the abandoned train station near our home.  A special night with MEM, complete with pizza, movies projected on the wall and a sleep-over.  YEAH!  Making chocolate chip waffles or doughnut holes in the morning.    Getting along over-due manicure.  Then when he arrives home I am going to surprise him with this recipe of Steamed Clams.


Even though I get some “me time” when he travels, I miss having my best buddy, my partner, and my lover around.  I miss looking over from this keyboard and seeing him at his desk.  I miss teasing him about not putting the dishes in the dishwasher.  I miss middle of the day hugs, just because.  I miss him making me laugh … all the time.  I miss him sticking his arm out during the night to keep me on my side of the bed.  I miss lazy weekend mornings laying in bed drinking coffee until 10.  Most of all, I just miss him being here, with me.  The house isn’t as warm and it is too quiet.

Dinner for one.  Solitude.  Time to read while eating.  And it can be delicious.  I found some very pretty cockles (pretty little clams) at the market the other day.  I grabbed some leeks (he hates them) and fennel (we both love it).  Came home and put Angus and Julia Stone on (my newest music obsession) and poured a glass of wine and made this for dinner.  Lovely.  Simple.  Perfect for one or even two.

Happy Sunday.


More Steamed Clams

Steamed Clams in White Wine, Garlic, and Butter – Savory Sweet Life

Thai Styled Steamed Clams – Rasa Malaysia

Sake Steamed Clams – Just One Cookbook

Carrot, Orange, and Sweet Potato Soup with Clams – La Tartine Gourmande

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Steamed Clams


  • 1 medium leek, cleaned and thinly sliced
  • 1 small fennel bulb, thinly sliced
  • 2 garlic cloves, finely minced
  • 1 lb clams
  • 1 cup water
  • 1/4 cup wine
  • 2 sprigs of fresh thyme
  • black pepper
  • olive oil

How To:

  1. Soak the clams in a deep bowl of cold water with a teaspoon of black pepper, an hour before cooking. The black peppers make the clams spit out the sand.
  2. Drain the clams. Rinse with cold water, using your hands to brush away any sand on the outside.
  3. In a saucepan place the clams and 1 cup of cold water.
  4. Bring to a low simmer.
  5. Cover and let steam until the clams open up; about 3 – 5 minutes.
  6. Remove the clams from the water (clam nectar). Set both aside.
  7. In a frying pan over medium heat add a drizzle of olive oil. Add the leeks, garlic, and fennel.
  8. Cook until soft, about 5 minutes.
  9. Add the water (clam nectar) that the clams steamed in and the white wine to the leek mixture.
  10. Stir and cook over medium-low heat.
  11. Until slightly reduced, 5 7 minutes.
  12. Add the clams to the broth and gently rewarm for a couple minutes.
  13. Serve.
  14. Eat.
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