steamed clams

Ingredients:

2 pounds Littleneck clams (see note below)

4 Tablespoons salted butter, divided

1 tablespoon minced garlic

Pinch of red pepper flakes

2/3 cup Chardonnay

2 teaspoons fresh lemon juice

3 tablespoons heavy cream 

1 tablespoon finely chopped Italian parsley

1 lemon, cut into wedges, for garnish

Directions:

In a large pan melt 2 tablespoons of the butter over medium heat. Add the garlic and a pinch of red pepper flakes and sauté for 30 seconds until fragrant, taking care that the garlic does not burn.

Add the wine and 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 the 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 and serve with lemon wedges and crusty French bread.

Serves 2

Note:

Be sure to take the clams out of any plastic bag and place 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, rinse and drain before proceeding.