Steamed Littleneck Clams with Herbs and Butter
Clams are generally pretty salty, so there is no need to add any additional salt in this recipe.
Serves: 2Hands-on: 15 minutesTotal: 15 minutesDifficulty: Easy
- 16 small littleneck clams
- ½ cup dry white wine
- 1 Tbsp. minced shallots
- 1 tsp. minced garlic
- 1 tsp. chopped fresh parsley
- 1 tsp. chopped mint
- ¼ cup butter
- ⅛ tsp. ground black pepper
- Wash and scrub the clams very well under cold, running water. Heat the wine, shallots, garlic, parsley, and mint in a heavy-bottomed saucepan with a tight-fitting lid over high heat. Add the clams and cover; cook until the clams open, about 5 minutes, shaking the pan occasionally.
- Transfer the clams to a shallow bowl and leave any clams that did not open in the pot (they may open yet). Lower the heat to medium and add the butter, 1 tablespoon at a time, until melted. Discard any clams that did not open. Pour the sauce over the clams and serve hot.