Perfectly Steamed Clams

Wine & butter & garlic… oh my.

You’ll Need:

• 1/4 cup butter, salted

• 5 garlic cloves, minced

• 2 green onions, sliced

• 1 shallot, diced

• 2 tablespoons fresh parsley, chopped

• 1/3 cup dry white wine (I like a Viognier or Sauvignon Blanc)

• 2 cups chicken broth (you can use vegetable broth if you prefer)

• 1 teaspoon crushed red pepper flakes

• 1/2 teaspoon black pepper

• 1/4 teaspoon kosher salt

• 2 1/2 lbs fresh Manila (littleneck) clams

Melt:

Butter in a large, deep skillet

Sauté:

Garlic, green onion, shallot, and parsley over medium heat for about 3 minutes

Pour:

Wine into pan and stir and cook for about 2 additional minutes, or until alcohol smell dissipates

Add:

Chicken broth, crushed red pepper, black pepper, and kosher salt and bring to a boil

Simmer:

About 10 minutes

Meanwhile:

Rinse and scrub clams under cold water

Place:

Clams gently into simmering broth and give everything a good stir

Cover:

And allow clams to steam about 7 minutes, until clams have opened

Remove:

Pan from heat, remove lid, remove any clams closed tightly and discard

Serve:

With toasted French bread (perfect for dipping in the sauce) and a side of melted garlic butter

Enjoy!

Note: These clams are excellent served with my Cilantro Chimichurri! Find the recipe here.