Ingredients
Scale
- 3 pounds clams, littleneck, or Manila
- 3 tablespoons olive oil
- 1 large shallot, diced
- 6 cloves of garlic, minced
- 1 cup of white wine
- 1 bay leaf
- 3 tablespoons butter
- 2 lemons, 1 cut in half for juicing, and 1 cut into wedges for serving
- 1/4 cup chopped fresh parsley
Instructions
- Heat olive oil in a large pot equipped with a lid. Add shallot and garlic and cook over medium heat until soft and fragrant – 3 to 5 minutes. Add the wine and bay leaf and bring to a boil. Reduce the heat to a simmer and cook for 2 minutes.
- Add the clams. Stir the pot and cover. Steam the clams until they open. Manila clams typically take 3 to 5 minutes. Littleneck clams will typically take 5 to 7. You don’t want to over-cook them so check often once they begin opening. Note – you will hear a clicking sound as they open and bump the side of the pan.
- Use a slotted spoon to fish open clams from the pot and transfer them to a large serving bowl.
- Add the butter, juice of 1 lemon, and half of the parsley. Simmer for 3 minutes. Pour the liquid over the clams. Garnish with remaining parsley and lemon wedges.
- Serve with bread for dipping in the white wine and garlic sauce.
Keywords: clams, white wine and garlic