A tra­di­tional favorite of the guests of Har­bor Lights, this sim­ple recipe high­lights the fla­vor of steamed clams. The restau­rant, which opened in 1959, is a Tacoma water­front land­mark which built its rep­u­ta­tion by serv­ing gen­er­ous por­tions of seafood and steaks. Recipe revised for home preparation.

Recipe Cour­tesy of Xinh Dwelley

Cour­tesy of Rose­mary Con­ners of Ban­gor, Maine First Place Win­ner in the GEM Recipe Con­test; & The Great East­ern Mus­sel Farms, Inc.

Con­tributed by William E. Long, “Cre­ative Clam Chal­lenge” cook-off win­ner at the 2008 Boston Seafood Show

Cour­tesy of The Spar Cafe and Bar, 114 Fourth Ave. E., Olympia, WA. Call 360–357-6444. Makes one indi­vid­ual serv­ing of 1–1/2 to 2 cups. If you want to serve more with this recipe, dou­ble the ingre­di­ents, except for the cream.