• One large 16 ounce Mason jar with lid
  • Medium sauce pot with a tight fitting lid
  • 20 Sapelo Sea Farms clams rinsed in cold water
  • 1 medium Vidalia onion. Peeled, cut in half and sliced very thin
  • 1 small red or yellow bell pepper, julienned very thin
  • 1 stalk celery, peeled and sliced very thin into 1/2 inch pieces
  • 1 cup of apple cider vinegar
  • 1/4 cup white sugar
  • 1 cup water
  • 1/2 cup white wine
  • Pickling spices (1 star anise, 2 cloves, sprig thyme, bay leaf, 1 teaspoon gold mustard seed, pinch chili flakes)


Add the wine, water, vinegar, sugar and pickling spices to a medium sauce pot. Bring to a simmer, then add the clams and cover. Simmer until the clams just open, then turn the heat off. Allow the liquid to cool slightly, about 10 minutes. Then remove the clams with a slotted spoon. Take the meats from the clams, reserve them and discard the shells. Next add the sliced vegetables to the warm poaching liquid and stir. The liquid should be just warm enough to lightly wilt the vegetables. Next add the clams to the Mason jar and cover with the liquid and vegetables. Refrigerate for at least 3 hours then enjoy with salty crackers.