Reviewed: Nov. 8, 2008

I grew up in France and this is one of the tastiest versions of Moules Marinieres that I have ever had. Everyone raves even the French!

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Candice


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Reviewed: Jul. 27, 2008

Wow! What a yummy dish this turned out to be. I didn't have fresh parsley on hand so I used dried and it was just FINE! Also, I didn't have as much broth as I wanted so at the end I added some bottled clam juice - just enough to get it to the amount that I wanted. And if you would like it to have a little bit of kick, add a little bit of dried pepper flakes. My husband (the real cook in the family) loved this dish.

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manaoin


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Reviewed: Jul. 19, 2008

made this lastnight and OMG it was awesome!! all i did different was i used fresh lemon thyme from my herb garden and added red pepper flakes! our clams were super fresh(dug that day!) super easy and some of the best steamers we've had!!! i think better then any resturants!!

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julie rose

	Cooking Level: Intermediate Home Town: Wasilla, Alaska, USA Living In: Spokane, Washington, USA
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Reviewed: Jul. 15, 2008

I thought this would be a good recipe to try since I've never eaten let alone cooked clams and it sounded tasty so I may not be the review to look at if you already know you love clams. But I wasn't thrilled. I used a resling white wine and I think I should have tried something dryer, and my husband and I both thought the sauce should have been a little thicker so it could stick to the pasta and not spray all over the place.

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WISTERIA1431

	Cooking Level: Intermediate
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Reviewed: Jun. 15, 2008

This recipe was the best. Well after dinner my girlfriend and I just savored the feeling of happiness this recipe creates. The best advice is get a good crusty bread to dip in the liquor. It could be a meal in itself. This was my first time trying to make any kind of shell fish. It ended up being super easy!

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borofirefighter

	Cooking Level: Intermediate Home Town: Edinboro, Pennsylvania, USA
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Reviewed: May 27, 2008

Delicious! I used mahogany clams and served them with some extra drawn butter on the side. Thanks Scott!

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Suemck

	Cooking Level: Intermediate Home Town: Plaistow, New Hampshire, USA Living In: Amesbury, Massachusetts, USA
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Reviewed: Apr. 21, 2008

This is, just as he says, a simple and delicious recipe. It's simple to make, no messy cleanup, and only takes 10-15 minutes to cook. Kudos, Scott!

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Don R.


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Reviewed: Apr. 11, 2008

This is very similar to a local dish here in Qingdao, China called 'la gala' I have this every couple of days, but we add a little chopped up dried red chillies, a small amount of ginger, and then sprinkle chopped coriander when the dish is finished. When done in a wok at high temperatures, we steam the clams in a very small amount of water 2 minutes & they are all open. The very quickly saute the garlic, ginger & chillies then add the drained clams back in, mix with the garlic etc for 1 minute then add reserved juices back in. Total time 5 minutes at most.

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Ian Sturrock


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Reviewed: Apr. 11, 2008

What a deliciously simple recipe! I love throwing this together as either a side for steak or as an entree on its own. For the wine, I use either Pinot Grigio or Chenin Blanc. And this recipe is just as tastey with mussels or a combo of both clams and mussels.

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SKEDDY

	Cooking Level: Intermediate Living In: San Diego, California, USA
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Reviewed: Apr. 9, 2008

delicious!

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SELAHBABY

	Cooking Level: Intermediate Home Town: Rialto, California, USA Living In: Compton, California, USA
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Reviewed: Apr. 7, 2008

This was easy to prepare and tasted almost as good as a traditional white clam sauce. I only had two dozen clams on hand, but I added a can of baby clams (with juice) to make extra sauce to go with linguine. If I could give it 4.5 stars, I would.

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rhietsch


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Reviewed: Mar. 24, 2008

For those wanting an easier cooking method, take the clams and put them on a hot grill. Let them sit for a few minutes until opened. Then take a tsp of the butter/garlic sauce and drizzle over the clam (make sure meat side is down). Cook it for another minute, remove them with tongs not spilling any of that juice, and eat immediately. Then take a good crusty bread and soak up any left over juices on your plate. And if you are lucky, dig up your own cherrystone clams like I do. Fresh is best.

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DJTHEO


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Reviewed: Mar. 17, 2008

Very delicious! I will definetly make again!

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dljtrue


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Reviewed: Mar. 4, 2008

What a wonderful recipe!! So simple and elegant and delicious. I used about a dozen large clams instead of the 50 small ones, and it worked out perfectly. I will make this again and again!!

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Sarah C.

	Cooking Level: Beginning Living In: Toronto, Ontario, Canada
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Reviewed: Feb. 24, 2008

This recipe was magikal. In every sense of th word; quick, easy, newbie friendly, I was even able to substitute champagne for white wine, it was all I had left over from New Years, and it was fabulous! Every single clam opened, and I had never steamed clams before. I also left it on about medium heat through the steaming process, they were all opened in about 15 mins. served with aspargus and almonds steamed in a lemone butter sauce. I also threw in a fres sprig of rosemary and dill in the pot, delicious! I will certainly be making this again!

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bananna


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Reviewed: Feb. 7, 2008

This recipe is so delicious! I make it on every holiday (esp. Christmas Eve)and there is never any left. It is great over pasta too.

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Kristina26


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Reviewed: Jan. 16, 2008

The best! love the broth

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maryannejan

	Cooking Level: Expert Home Town: King Of Prussia, Pennsylvania, USA
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