Serves 2 as a first course or more as an appetizer
1 1/2 tablespoons butter or olive oil
1/4 teaspoon hot red pepper flakes
2 large garlic cloves, minced
1/4 cup dry white wine or dry vermouth
2 dozen littleneck clams, rinsed thoroughly in a sinkful of cold water
1 tablespoon lemon juice
2 tablespoons minced fresh parsley
Heat butter, pepper flakes, and garlic in a large (11- to 12-inch) deep skillet (the wider the skillet the more evenly the shellfish cook) over medium-high heat. When garlic starts to sizzle and turn a little golden, add wine and clams. Increase heat to high, cover, and steam, shaking pot occasionally to promote even cooking, until clams open, about 5 minutes. Reserving liquid in pan, divide clams between 2 soup plates. Squeeze lemon juice into shellfish liquid and stir in parsley. Pour a portion of sauce over each portion of clams and serve.
Love the pop of color the parsley adds.
You had me at simple! Actually for a long time I avoided clams or mussels in the shell because I assumed they were more complicated and now that I know how easy they are; we have them a lot.
The only thing I think missing from your post is a warning to have some great bread on hand; part of what I love is using bread to get every last drop of the wonderful liquid in the bottom of the bowl. If someone would give me a spoon, I would do that, too!
I’ve always been a little bit afraid of cooking clams. This makes me want to try them!
I love to cook clams and mussels this way. It’s always great to keep delicious foods simple. Plus you can serve it right from the pot – less dishes. Yippee!!!
One of my favorite things is to tuck into a big bowl of clams. These look fantastic and how I would love to dunk some bread into the clam nectar.
I visited the allergist the other day and it turns out that I’m not allergic to shellfish! I’ve stayed away from it for five years and I can’t wait to dig right in! I love the simplicity of this dish…it looks incredible!
Wow… I was thinking of doign a similar thing with shrimp to be tossed with some linguine. This is a confirmation that I really MUST do it! Dinner tomorrow night is done
Love this! My husband is the clam and mussel man and makes the best! This is indeed a wonderful, flavorful, exciting Sunday lunch for two!
Made these tonight after doing a search on TasteSpotting. I loved this recipe! Used evoo & vermouth…my boyfriend keeps it around for martini’s…followed your recipe exactly!
I will make these again and again! Thanks!
I love these clams!
yummm! this is a nice variation on how we usually do steamers. david just dug a limit of eastern softshells on the oregon coast and is going to eat them tonight. i’m sending him this cuz i’m in colorado with my new grandson. but i’m a little jealous of those clams….