Middleneck Clams Recipe

Inspired by Fishbones

Time30m

Serves4

In a Thai basil, garlic butter, wine broth with garlic ciabatta bread

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Ingredients

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1
Prepare the Clams
Rinse the middleneck clams under cold water to remove any sand or grit. Discard any clams that are open and do not close when tapped.
2
Make the Garlic Butter
In a large pot over medium heat, melt the butter and olive oil together. Add minced garlic (reserve 2 cloves for the ciabatta) and sauté until fragrant, about 2 minutes.
3
Add Wine and Clams
Pour in the white wine and bring to a simmer. Add the clams, cover the pot, and cook for 5-7 minutes until the clams open. Stir in the Thai basil, salt, and black pepper.
4
Prepare the Garlic Ciabatta
In a separate bowl, mix the reserved minced garlic with softened butter. Spread the garlic butter mixture on the ciabatta bread and toast it in the oven until golden brown.
5
Serve
Serve the clams in their broth alongside the toasted garlic ciabatta. Garnish with additional Thai basil if desired.