One cannot help but wonder what the motivation was for the first person to look at what appears somewhat like a rock. Perhaps they saw animals cracking the shell and eating what was inside.
No matter what history you believe about this humble food’s beginning (there are a lot) it’s an incredibly simple food great for gatherings. You can make small batches and have people return to the skillet time and again. Have mints handy!
Got a few clams and 15 minutes? You have an appetizer or a full meal if you boil up some pasta with crumbled potatoes, a little smoky bacon, and a little olive oil.
Garlic Steamed Clams
One cannot help but wonder what the motivation was for the first person to look at what appears somewhat like a rock. Perhaps they saw animals cracking the shell and eating what was inside. No matter what history you believe about this humble food’s beginning (there are a lot) it’s an incredibly simple food great for gatherings. You can make small batches and have people return to the skillet time and again. Have mints handy!Got a few clams and 15 minutes? You have an appetizer or a full meal if you boil up some pasta with crumbled potatoes, a little smoky bacon, and a little olive oil.
Ingredients
- 36 littleneck clams
- ⅓ cup sea salt
- 1 gallon water
- 5 tbsp unsalted butter (per batch)
- 1 tbsp minced garlic
- 3 very small whole cloves
- 1 cup white or blush wine
- 1 tbsp fresh squeezed lemon juice
- ⅓ cup fresh parsley
- Lemon wedges
- Cooked pasta
- French baguette
Instructions
- Clean the clams. Begin by mixing the salt and cold water together in a large bowl.
- Place the clams in the water to soak for 20 minutes.
- Remove the clams and use a bristle brush on the shells, getting off any dirt.
- Rinse the clams in cold water and set aside.
- Using a large iron skillet (with a lid), melt half of the butter over medium heat.
- Add the garlic (and if you want, some shallots), stirring for 30 seconds.
- Pour in the wine and lemon juice.
- Bring the mixture to a low-rolling boil.
- Put the clams in with the other half of the butter.
- Cover to steam for 8 minutes.
- Remove the clams, discarding any that are still closed.
- Sprinkle parsley over the top of the clams.
- Set them on a platter of linguini With some pan drippings and lemon wedges. Have a baguette for dipping.
