So, July is here – WOW – did that come fast! With the holiday weekend quickly approaching, we imagine many of you will be entertaining outside both at the beach, as well as at home. There is no better time to serve Steamers – our official food of summer! Following is a fail-safe recipe (shrimp added) that my husband and I have been making for years. Last night’s rendition was served in an Alice Goldsmith bowl – part of her Classic All-Bronze collection, due to arrive at Home Grown this fall. Have a happy, healthy and safe holiday weekend.
Steamed Clams in White Wine, Garlic, and Butter Recipe
Serves 2-4 people as an appetizer
3 tablespoons butter
3 cloves fresh garlic, minced
1/2 cup dry white wine or dry Vermouth
2 pounds of clams (Littlenecks or Manilla), rinsed and cleaned
3 tablespoons fresh parsley, chopped
*optional 1 small lemon cut into wedges
Melt butter in a medium pot over medium heat. Add garlic and cook for 2-3 minutes until garlic is fragrant but not burned. Add wine and increase heat to medium-high until wine is brought to a simmering boil. Add clams and cooked covered for 5-7 minutes, stirring occasionally, until clams have opened. Discard any clams still closed. Add parsley and give the pot a quick stir. Transfer clams and broth to a large serving bowl, serving with lemon wedges on the side. Enjoy!
PS: Don’t forget to have some crusty rustic bread to dip into the clam broth – don’t ask questions, you’ll thank me later.
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