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Clams with Herby Butter Wine Sauce
- 1½ pounds clams
- 2 tablespoon olive oil
- 5 tablespoons butter, divided
- 1 shallot, chopped
- 2 garlic cloves, finely chopped
- ¼ teaspoon red pepper flakes
- ⅓ cup white wine or dry sherry
- ½-1 fresh lime
- ¼ cup fresh chopped green onions
- handful fresh parsley, choppeed
Rinse closed clams well in cold water (if they are open and don't close up themselves when tapped on the counter, they are already dead and should be discarded). Soak in cool water for 5 minutes, drain, and repeat until the water is completely clean and shows no signs of grit or sand.
Heat olive oil and 3 tablespoons of butter in a large skillet, over medium-high heat. Add shallot and cook for 3-4 minutes, until soft. Add garlic, salt, and red pepper flakes; sauté for 30 seconds or until fragrant. Add clams and wine or sherry and immediately cover with a lid. Allow clams to steam for 3 to 5 minutes, or until they have popped open (discard any clams that did not open). Remove from heat, and add the remaining 2 tablespoons of butter, green onions, and parsley. Stir, squeeze fresh lemon juice, and serve immediately. Enjoy!
