Rustic Clams and Baguette Video Recipe

BD Outdoors Pro-Contributor Adam “Trout” Traubman guides us through how to make a simple and delicious Rustic Clams recipe. This savory clams recipe is a sure fire hit at your next dinner party and it’s quick and easy to make. Join us as Trout walks us through one of his favorite seafood recipes; full of flavor and served with a toasted baguette, this is going to be a tough one to beat. Let us know how it turns out!

Next Video Recipe: Traditional Ahi Poke


  • Clams:
  • 2-3 pounds of clams of your choice (Manila, Razor, etc.)
  • Bowl of cold water (used to flush out clams)
  • Broth:
  • 1-2 TBSP Olive Oil of choice + 1 TBSP butter
  • ¼ fennel bulb – chopped
  • ¼ White Onion – minced
  • 1-2 Leeks – minced
  • ½ shallot – minced
  • 1 TBSP Capers – rough chop
  • 3 garlic cloves – minced
  • 1 TBSP fresh thyme and rosemary – minced
  • ½ cup white wine
  • 2 cups stock of choice (Pre-made seafood stock works great. Here we used vegetable stock and 1 bottle of clam juice)
  • 3-4 TBSP additional butter
  • 1 TBSP Dijon mustard
  • 1-2 Bay leaves
  • Juice of ½ – 1 full lemon
  • 1 Tsp Champagne vinegar
  • Cyprus Flake Salt
  • ¼ bunch parsley – chopped to use at garnish
  • Baguette:
  • 1-2 Baguettes – heated to crisp and sliced
  • Butter (how can we not?)


1. Start by putting cleaned/scrubbed clams in cold water and let them purge anything left over in their system. You can do this well in advance as long as you keep changing water so it’s cold and clean.

2. After prepping all ingredients, start by adding the oil and 1 TBSP butter to the pot over medium heat and sauté the onions, garlic, and fennel with some salt for about 5 minutes.

3. Add the white wine, fresh herbs and bay leaf and simmer for 5 minutes.

4. Pour in your stock and bring to a light boil.

5. Put in the butter and once melted, squeeze in fresh lemon juice and add the Dijon and small splash of champagne vinegar. Stir until it’s all incorporated together.

6. The clams will release additional liquid/flavor/salinity, but this is roughly how the broth will taste, so adjust now. You may want to tweak the salt, acid, fat (butter), and/or spice, so make it happen. Everyone will be dipping into the broth, so make sure it tastes good!

7. Drain the clams from the water, give them one more rinse to avoid any sand grit, and remove all clams that are already open. That typically means they are dead, so chuck the open ones, so nobody gets sick. Clams should be closed at the time of cooking.

8. Drop the clams into the simmering broth and close the lid; check after a few minutes and give them a shake. Keep checking and giving a little shake/stir every minute. You do not want to overcook clams, so once the vast majority are popped open, remove them from the heat and dump them into a large family-style serving bowl.

9. Add some cracked pepper or optional chili flakes, sprinkle with chopped parsley and dive in. If there’s more than a few people, provide bowls and a ladle for individual servings… and a few empty dishes for the shells.

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Let’s just say, Adam Traubman could use a few more hours in each day. “Trout” can’t go more than 24 hours without fishing, surfing, paddling, diving, anything without getting the wiggles. So with a wife, three kids, two dogs, three snakes, an organic garden AND work... the man has his work c...