Enjoy the fresh and briny flavors of steamed clams, a simple yet delightful dish that highlights the natural taste of the seafood. Perfect as an appetizer or a light main course, this recipe is quick to prepare and pairs beautifully with crusty bread.
Ingredients:
- 2 pounds fresh clams (such as littlenecks or cherrystones), cleaned
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 small onion, finely chopped
- 1 cup dry white wine (or vegetable broth) (find my broth recipes HERE and HERE)
- 1 tablespoon fresh parsley, chopped
- Salt and pepper, to taste
- Lemon wedges (for serving)
Instructions:
1. Rinse the clams under cold water, scrubbing the shells to remove any dirt or sand. Discard any clams that are open and do not close when tapped.
2. In a large pot with a lid, melt the butter over medium heat.
3. Add the minced garlic and chopped onion to the pot and sauté for about 3-4 minutes, or until the onion is translucent and fragrant.
4. Pour in the white wine (or vegetable broth) and bring to a simmer.
5. Add the cleaned clams to the pot, then cover with the lid. Steam the clams for about 5-7 minutes, or until they have opened up. Discard any clams that remain closed.
6. Stir in the chopped parsley and season with salt and pepper to taste.
7. Serve the steamed clams warm in bowls, with the broth spooned over the top, and lemon wedges on the side for squeezing over the clams.
Enjoy this delicious seafood dish, perfect for sharing with friends and family!
Aprile's Kitchen 