Ingredients
Main Ingredients
- 1/4 cup butter
- 1 tablespoon garlic (minced)
- 1/4 teaspoon red chili flakes
- 1 cup white wine
- 4 pounds fresh clams (cleaned)
- salt and pepper to taste
- 1 tablespoon lemon juice
- 1/4 cup chopped herbs (such as parsley, chives or basil)
- herb sprigs and lemon wedges for garnish (optional)
Instructions
- Prepare the pot and melt butter: Heat a large pot over medium heat. Add the butter and let it melt completely, ensuring it coats the bottom of the pot evenly.
- Sauté garlic and chili flakes: Add the minced garlic and red chili flakes to the melted butter. Cook for about 30 seconds while stirring constantly to release the flavors without burning the garlic.
- Add white wine and simmer: Pour in the white wine and bring the mixture to a gentle simmer. Avoid boiling to maintain delicate flavors.
- Cook the clams: Place the cleaned clams into the pot. Season with salt and pepper to taste. Cover the pot with a lid and let the clams simmer for 7-9 minutes until they open up. Discard any clams that remain closed after cooking.
- Finish with lemon and herbs: Stir in the fresh lemon juice and chopped herbs into the pot. This brightens the flavor and adds freshness to the dish.
- Serve: Immediately serve the steamed clams garnished with herb sprigs and lemon wedges if desired for an attractive presentation and added zest.
Notes
- Make sure to clean the clams thoroughly to remove any sand or grit before cooking.
- Discard any clams that do not open after cooking, as they may not be safe to eat.
- Use dry white wine like Sauvignon Blanc or Pinot Grigio for the best flavor.
- For less spice, reduce or omit the chili flakes.
- This dish pairs well with crusty bread to soak up the delicious broth.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
