steamed clams with garlic butter
photo by Jennifer Johnson
- 2 dozen littleneck clams
- 2 tablespoons unsalted butter
- 2 cloves garlic, smashed into a paste
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 cup white wine
- 2 tablespoons finely minced fresh flat-leaf Italian parsley, for garnish
- 1 lemon, cut into wedges, for serving
- 1 French baguette, for serving
- Check clams and make sure none of them are already open. If any are, gently push shells together with your fingers to see if clam will close. If not, discard it. Wash clams one at a time under running water, removing any sand with your fingers (or a small brush). Set aside.
- In a large saucepan, melt butter over medium heat. Add garlic and cook for 30 seconds. Season with salt and pepper. Add wine and bring to a simmer. Add clams. Increase heat to high, cover, and continue to cook until clams open, about 5-10 minutes. Discard any unopened clams. Transfer clams to a large serving bowl.
- Strain clam broth through a fine-mesh sieve and pour over clams. Top with parsley and serve with lemons and bread for dipping.