Clams Recipe

Directions

1. 1

   Prepare the Clams

   Rinse the littleneck clams under cold running water to remove any sand or debris. Scrub the shells gently with a brush if needed. Once clean, place the clams in a bowl of cold water and let them soak for about 30 minutes to help expel any remaining sand.

2. 2

   Mince the Garlic and Chop the Parsley

   While the clams soak, peel and mince the garlic cloves. Rinse the parsley under cold water, shake off excess water, and chop finely. Set both aside for later use.

3. 3

   Prepare the Cooking Liquid

   In a large pot, melt the butter over medium heat. Once melted, add the minced garlic and sauté for about 2 minutes until fragrant but not browned. Pour in the white wine and add salt and black pepper to taste. Bring the mixture to a simmer.

4. 4

   Steam the Clams

   Once the cooking liquid is simmering, carefully add the cleaned clams to the pot. Cover the pot with a lid and steam the clams for about 5-7 minutes, or until the clams have opened. Discard any clams that remain closed after cooking.

5. 5

   Finish and Serve

   Once the clams are cooked, remove the pot from heat. Squeeze the juice of the whole lemon over the clams and sprinkle with chopped parsley. Serve immediately with some of the cooking liquid on the side for dipping.