Description
This simple dish features clams in flavor-rich garlic chile butter. Fresh lemon, cilantro, and tomatoes make it perfect for summer. We eat this for dinner but you can also serve it as an appetizer. Don’t forget the crusty bread.
Ingredients
Scale
- 2 to 3 tablespoons olive oil
- 5 garlic cloves, minced
- 2 dried Chile de Arbol, stemmed and chopped
- 1 cup dry white wine
- 3 to 4 pounds clams, littleneck, manila or cherrystone
- 2 to 3 smallish tomatoes, diced (you want about 1 cup)
- Juice of 1 lemon
- 1/3 cup chopped cilantro
- Crusty bread for serving and extra lemon
Instructions
- Heat oil in large pot equipped with a lid. Add garlic and chilies. Cook over medium-low for 2 minutes or until garlic becomes fragrant. Add the wine and bring to a simmer. Add clams and give the pot a stir. Cover and simmer until the clams open. This takes about 3 to 5 minutes for manila clams or 5 to 8 for the others. You don’t want to overcook them so check the pot often. You can usually hear them clicking against the pot’s side as they open.
- Use a slotted spoon to transfer the steamed clams to a serving bowl.
- Add the chopped tomatoes and simmer for 2 minutes. Stir in butter, lemon juice, and half of the cilantro. Cook until the butter is melted.
- Pour the sauce over the clams and garnish with remaining cilantro and extra lemon wedges.
Keywords: steamed clams, chile butter