Go Back
Print

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.