Littleneck Clams Steamed in White Wine
Pescatarian
Garlicky and buttery, these white wine-steamed littleneck clams make an elegant appetizer.
- 2 dozen live littleneck clams
- 4 tbs. grassfed butter, divided
- 2 cloves garlic, minced
- 1 shallot, minced
- ¼ tsp. red-pepper flakes
- 1 cup Pinot Grigio or other dry white wine
- ½ lemon
- ¼ cup fresh parsley, minced
- Baguette or other bread, for serving
STEP 1
Submerge the clams in a bowl of clean, cool water for 30 minutes to allow them to purge any grit or sand. Drain and rinse the clams and discard any with broken shells.
STEP 2
In a large, deep pan with a tight-fitting lid, melt 3 tablespoons of the butter over medium heat.
STEP 3
Add the garlic, shallot, and pepper flakes and sauté until soft and fragrant, approximately two minutes.
STEP 4
Add the wine to the pan, then spread the clams in a single layer. Top with the remaining butter and cover.
STEP 5
Steam until all the clams have opened, about 10 minutes. You’ll hear a clicking sound as they open; discard any clams that remain closed.
STEP 6
Transfer the clams to a serving dish and ladle the liquid from the pan over them.
STEP 7
Finish with a generous squeeze of the lemon and sprinkle with the parsley. Serve with the baguette or other crusty bread.
Photographer: Terry Brennan; Food Stylist: Betsy Nelson
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