Clams steamed in white wine, garlic, and butter. Serve with crusty bread.
Littlenecks are the smallest hard-shell clams. This is New England bar and seafood shack food.
Manila clams or cockles work too. The broth is called pot liquor.
Ingredients
Scale
Measurement units
- Littleneck clams, scrubbed
- Olive oil
- Butter
- Garlic cloves, minced
- Dry white wine
- Fresh parsley, chopped
- Lemon wedges
- Crusty bread
Ingredients
Scale
Measurement units
- Littleneck clams, scrubbed
- Olive oil
- Butter
- Garlic cloves, minced
- Dry white wine
- Fresh parsley, chopped
- Lemon wedges
- Crusty bread
Instructions
Start the clams
Start the clams
Steam and serve
Steam and serve
Before you cook
Cook notes
- • Littlenecks are the smallest hard-shell clams.
- • This is New England bar and seafood shack food.
- • Manila clams or cockles work too.
- • The broth is called pot liquor.
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