Heading to the Oregon Coast

A while back we shot a delicious bowl of steamer clams for the University of Oregon Ducks Cookbook. The clams steam for about five minutes in butter, white wine, chicken broth and lots of minced garlic. The clams are done when they open. This recipe uses manila clams, which ironically are not native to the Northwest. They definitely are tasty though. 

Stadium Screamer Steamers photographed by Zac Williams / Williams Visual from the University of Oregon Ducks Cookbook by C. J. Gifford. Shot in studio with Elinchrom strobes and soft boxes. 

Stadium Screamer Steamers photographed by Zac Williams / Williams Visual from the University of Oregon Ducks Cookbook by C. J. Gifford. Shot in studio with Elinchrom strobes and soft boxes.