to die for

I have no idea why it has taken me so long to discover how utterly easy it is to steam clams. They are seriously simple. And incredibly delicious. Just a handful of ingredients, a heavy-lidded pot, a crusty loaf of bread, and a side salad. In a matter of minutes, you too might fall madly and deeply for this effortless entrée.

It’s important to note that just like lobsters, clams are alive when your purchase them from the fish case at your grocery store. That is why it is essential to take them out of any plastic bag and place them in an uncovered bowl in the refrigerator so that they can breathe. 

Pick through the clams and discard any that are open or chipped. Prior to cooking, soak the clams for twenty minutes in fresh cool water, this helps the clams to dispel any sand and saltwater. Drain. Scrub the clams with a soft brush or paper towel, rinse then drain before proceeding.

For steamed clams for two you will want two pounds of littleneck clams.

In a large pan melt two tablespoons of the butter over medium heat. Add one tablespoon minced garlic and a pinch of red pepper flakes. Sauté for thirty seconds until fragrant, taking care that the garlic does not burn.

Add two thirds cup white wine (I like to use a buttery Chardonnay) along with two teaspoons fresh lemon juice and bring to a boil. Add the clams and the remaining two tablespoons of butter. Cover with lid. Steam for about 8-10 minutes, shaking a couple times throughout. 

Check to make sure your clams have opened. Discard any unopened clams. Divide the clams among two shallow bowls. 

Add three tablespoons heavy cream to the sauce in the pan and boil for one minute to thicken slightly. Remove from the heat and sprinkle in the chopped parsley. 

Pour the sauce over the clams.

Serve with lemon wedges and crusty French bread. I also love airy crisp focaccia. 

A meal that is truly heaven sent.