Here on Long Island we’re completely surrounded by water and therefore always have access to delicious and fresh seafood (especially clams) – one of my favorite things to eat during the late spring and summer!
I happen to really love shellfish, so I decided to give steamed clams a whirl… I was blown away with how easy this recipe was … SO EASY and SO DELICIOUS!!!
I highly recommend you try it. This dish works great as a main course served with a side salad or as an appetizer.
50 small clams in the shell, soaked and scrubbed
2 tablespoons extra virgin olive oil
6 cloves garlic, minced
1 cup dry white wine
2 tablespoons butter
1/2 cup fresh parsley, chopped
- Soak clams in a bowl of cold water in the refrigerator for a couple of hours and then wash thoroughly to remove any dirt or sand.
- In a large saute pan, heat oil over medium heat. Add garlic; saute for 1 minute, or until tender. Pour in the white wine. Boil until wine has reduced to half its original volume.
- Add clams, cover, and steam till clams start to open. Add butter, cover, and cook till most or all of the clams open. Discard any that do not open. Transfer clams and juice to 2 large bowls.
- Sprinkle with parsley.
- Serve and enjoy your steamed clams!