I love steamed clams with a nice garlic wine sauce. Add a few crostinis to dip in the sauce and you have perfection. What most people don’t realize is how easy it is to make. I’m talking about less than 25 minutes for preparation and cooking time! The most important part is cleaning and scrubbing the clams. You don’t want any sand or sediments left on the shells because this will result in a sandy garlic wine sauce.

You can use almost any type of clam, it really is a matter of preference.  I prefer littleneck, middleneck, cherrystone, and mahogany clams. Try my recipe for your next dinner and your steamed clams will taste like they came from a fancy restaurant :). 

Recipe
Yield: 2 servings

INGREDIENTS:
2 dozen fresh clams, washed and scrubbed
2 tbsp. olive oil
2 large garlic cloves, chopped
1 shallot, chopped
1/2 cup white wine
1 cup water
kosher salt
freshly ground black pepper
2 tbsp. unsalted butter
2 tbsp. fresh parsley, chopped

DIRECTIONS:
1. Heat oil in a large pot or saucepan over medium heat. Add garlic and shallots and cook for about 2 minutes.
2. Add the wine and cook for about 1 minute. Add the clams and water and cover pot. Cook for about 10 minutes until clams open. Remove clams to a serving bowl and discard any clams that do not open.
3. Season the juices in the pot with salt and pepper. Add the butter and parsley. Stir until the butter melts and pour over clams. Serve immediately.