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Today is September 25, 2022

Baked Gulf Clams with Butter Sauce and Rustic Potatoes

Fish and Seafood


Rustic Potatoes:
2 lbs. red or gold new potatoes, halved
Salt to taste
1/4 cup olive oil
2 Tbsp. chopped green onion
1/2 Tbsp. oregano
1/2 Tbsp. parsley
1/2 Tbsp. minced garlic
2 tsp. thyme
Salt and pepper to taste

Clams and Butter Sauce:
4 dozen clams, rinsed well
4 Tbsp. butter
2 Tbsp. olive oil
1/2 cup white wine
3 cloves garlic, minced
2 Tbsp. parsley
1/2 tsp. oregano


Rustic Potatoes: Preheat oven to 400 F. Place potatoes in a stockpot with water to cover; salt to taste. Bring to a boil; cook 4 to 5 minutes until potatoes are soft but not mushy. Remove from heat, drain and place into a large bowl. Add olive oil, green onion, oregano, parsley, garlic, thyme, salt and pepper. Gently toss to coat. Spread potatoes in a single layer on a treated baking sheet. Set aside while preparing clams.

Clams and Butter Sauce: Rinse clams, discarding any that have already opened. Arrange clams in a glass baking dish. Put clams and potatoes in oven. Reduce heat to 350 F.; bake 10 minutes. While clams and potatoes are baking, melt butter in a saucepan. Add olive oil, wine, garlic, parsley and oregano. Simmer until clams and potatoes are done. At 10 minutes bake time, check clams. If all are not open, cook another 2 minutes. Check potatoes; if they are cooked through remove from oven. At 12 minutes cook time, remove everything from oven. Discard any clams that did not open. Spoon butter sauce over clams and serve hot with Rustic Potatoes on the side.


From “Little Gulf Coast Seafood Cookbook,” by Kent Whitaker

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