Email to Cat      

Clams: Big River Steamed Manila Clams

Source of Recipe


Jan Roberts-Dominguez






List of Ingredients



• 3 Tbsp butter, unsalted (or, preferably, clarified)
  
• 1/2 Tbsp minced garlic
  
• 1-1/2 lbs. Manila clams (about 37 to 45 clams), or other fresh steamer clams
  
• 1/2 Tbsp fresh, minced parsley
  
• 3/4 cup dry white wine
  
• 1 lemon wedge per person
  






Instructions



1. In saute pan over medium heat, melt the butter. Add garlic and clams; stir to coat clams with butter. Continue cooking until the garlic is softened.
   
   
2. Add parsley and wine, then cover with a lid and cook until all the clams have opened, which usually only takes about 5 to 7 minutes.
   
   
3. Remove the clams, discarding any that haven't opened, and place the rest of them in a serving bowl, along with the juices from the pan.
   
   Garnish with wedges of lemon.