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Steamed Clams with Lemon, Garlic and Butter

Steamed Clams with Lemon, Garlic and Butter

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Servings: 2 pounds
Ingredients Method

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

Method
 

  1. 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.
  2. 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.