Servings: 2 pounds
Ingredients
- 2 pounds steamer clams look for littlenecks, cherrystone or steamers
- 4 cups cold water for soaking clams
- 2 tablespoons Kosher salt for soaking clams
- 3 tablespoons unsalted butter
- 1 tablespoon minced garlic
- 1 teaspoon crushed red pepper flakes or to taste
- 1/2 cup dry white wine
- Squeeze of fresh lemon juice
- chopped parley for garnish
- melted butter for dipping
Instructions
- Place the clams in a strainer and give them a good rinse under cold running water, gently scrubbing the shells to remove any dirt. If they feel gritty, soak them in a large bowl of cold water with a couple of tablespoons of salt for about 20 minutes to help draw out any sand. Give them one more rinse afterward, then set them aside until you're ready to cook.
- Melt the butter in a large sauté pan over medium heat. Add the garlic and red pepper flakes and cook for 2 to 3 minutes, until the garlic is soft and fragrant. Pour in the white wine and let it come to a gentle simmer. Add the cleaned clams, cover the pan, and cook for about 5 to 8 minutes, just until most of the clams have popped open. If a few are still shut, give them another minute or two. Discard any that don’t open. Transfer the open clams to a serving bowl and ladle the hot broth over the top. Finish with a squeeze of lemon juice, a sprinkle of parsley, and don’t forget the melted butter on the side for dipping.
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