Steamed Clams in White Wine, Garlic, and Butter Recipe Serves 2-4 people as an appetizer. This recipe calls for 2 pounds of clams BUT just one person use 1 pound of clams would be more than sufficient
If you're only going to serve one person cut the ingredients in this recipe by 25%.
Ingredients: 3 tablespoons butter 3 cloves fresh garlic, minced 1/2 cup dry white wine 2 pounds of clams (Littlenecks or butter clams ) rinsed and cleaned 3 tablespoons fresh parsley, chopped *optional 1 small lemon cut into wedges
Directions: Melt butter in a medium pot over medium heat. Add garlic and cook for 2-3 minutes until garlic is fragrant but not burned. Add wine and increase heat to medium-high until wine is brought to a simmering boil. Add clams and cooked covered for 5-7 minutes, stirring occasionally, until clams have opened. Discard any clams still closed. Add parsley and give the pot a quick stir. Transfer clams and broth to a large serving bowl, serving with lemon wedges on the side.
If you want to save on cleanup just pick Tham out of the cooking pot
But don't forget 1/4. stick of butter to dip the clams in
And don't forget the wine glass for the rest of the wine in the bottle