Steamed Clams with Garlic
Rated 5.0 stars by 1 users
Category
Seafood
Cook Time
5 minutes
One of my earliest childhood memories in Port Clinton, PA is of my dad and uncle bringing home tubs of clams from a trip to the shore. I have loved clams forever. If I were stranded on an island, this is the food that I would dream of. Of course, if I were stranded on an island, I could probably find these.
Author:Audra Reddy
Ingredients
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50 clams in shell, scrubed
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6 T. olive oil
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½ cup shallots, finely chopped
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6 cloves garlic, minced
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1 cup white wine
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2 T. butter, melted
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1/4 cup parsley, chopped
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1 teaspoon lemon zest
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1 tablespoon lemon juice
Directions
Heat oil over medium heat. Add shallot and garlic and sauté for 1 minute. Pour in white wine and boil until wine has reduced by half. Add clams. Cover and steam until the clams start to open. Cover until the clams fully open.
Discard any clams that did not open!
Transfer clams to a large bowl served over linguine or your choice of pasta.
When ready to serve add the butter, lemon zest and lemon juice and parsley and stir to combine.
Don't forget the crusty bread to soak up all that sauce.
Recipe Note
Remember - If the wine isn't good enough to drink you shouldn't cook with it.
Add red pepper flakes for a kick
Note - you can also add a jar of chopped clams
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