Fresh clams are steamed in a simple sauce of white wine, garlic and parsley. They are then served with lemon and bowls of melted butter. Once the clams are dipped into the butter with a little sprinkle of lemon juice they are divine! My three year old who will generally only eat a few clams when I serve it, probably ate half of the clams I bought. I think I am going to have to start buying more clams! Butter makes everything better. And since we used high quality, high nutrient, Kerrygold butter, it tasted really, really good. Definitely one of our absolutely favorite ways to eat clams.
I recently had clams like this at a favorite little bistro at the beach. I liked the dish so much, my husband got it for me “to go” the next night to eat on the beach by our fire. I’ve been meaning to try to make a copycat recipe ever since we got home, but only got to it last night. Now that I know how easy it is to make, I think that I will be making these clams often! I’ve been taking naps and getting up right before dinner time (it’s that last trimester tiredness, I am telling you!) and feeling really groggy. These were on the menu, and I was so thankful that they only took a few minutes to throw together. A truly fast food.
Clams also happen to be one of the very best sources of iron and vitamin B 12 along with a omega 3 fatty acids. So they are delicious and full of important nutrients too.
1 pound of small, live manila clams*
3/4 cup of white wine (dry)
3 garlic cloves
Several tablespoons chopped parsley
4 tablespoons melted butter
Half a lemon, sliced into small wedges
1)Rinse the clams several times with cold water, scrubbing with a brush if needed. Remove any clams that won’t close when gently squeezed and throw away.
2)In a large saucepan with a lid, bring the wine and garlic to a simmer. Dump in the clams and and cover. Let simmer for a few minutes (3-6) or until all of the clams are open. If any don’t open, discard. Add the parsley and give a quick stir. Spoon into a serving bowl and pour the cooking liquid over them.
3)Serve with spoons to help remove the clams from the shell, lemon slices and the melted butter. It’s also wonderful with some bread on the side to soak up some of the cooking liquid.
*When you buy live clams, make sure that you don’t suffocate them in transport or at home. They should always have breathing room. I rinse them when I get home, and then lay them in a pie pan with a damp cloth over them. I cook them that night or the next.
Latest posts by KimiHarris (see all)
- Roasted Frozen Broccoli - September 11, 2019
- What the Ancient Romans Taught Me About Eating Well - September 3, 2019
- Paleo Tigernut Waffles - April 4, 2019