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Ingredients
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Main Ingredients
Method
Preparation
- 1
Clean the Clams
Place the clams in a large bowl and cover them with cold water. Allow them to soak for about 20 minutes to help remove any sand or grit. Rinse the clams under cold running water to clean them thoroughly.
- 2
Mince the Garlic
While the clams are soaking, peel and mince the garlic cloves finely.
- 3
Chop the Parsley
Rinse the parsley under cold water, shake off excess moisture, and chop it finely.
- 4
Prepare the Lemon
Cut the lemon in half. You will use one half for juicing and the other half for garnish.
Cooking
- 5
Melt the Butter
In a large pot or Dutch oven over medium heat, add the stick of unsalted butter. Let it melt completely, being careful not to let it brown.
- 6
- 7
Add White Wine
Pour in the white wine and bring it to a simmer. Allow it to cook for about 2 minutes.
- 8
Steam the Clams
Add the cleaned clams to the pot and cover with a lid. Steam for about 5-7 minutes or until the clams have opened. Discard any clams that remain closed.
- 9
