Clams with Herby Butter Wine Sauce
Clams with Herby Butter Wine Sauce
- 1½ pounds clams
- 1 tablespoon olive oil
- 3 tablespoons butter
- 1 shallot, chopped
- 2 garlic cloves, finely chopped
- ¼ teaspoon red pepper flakes
- ½ cup white wine or dry sherry
- handful fresh parsley, chopped
- ½ fresh lime, cut in wedges
Rinse clams really well in cold water. Discard any already dead clams (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 water is completely clean and no signs of grit.
Heat olive oil and butter in large skillet with lid, over medium-high heat. Add shallot and cook 3-4 minutes, until soft. Add garlic, salt and red pepper flakes; sauté for 30 seconds or until fragrant. Add wine or sherry and stir for about 30 seconds until the sputtering dies down slightly. Add clams, then cover and let steam for 3 to 5 minutes or until clams have popped open. Any clams that remain closed at this point are dead and should be discarded. Remove from heat and serve immediately.
Transfer remaining sauce from pan to bowl or smaller saucepan (for extra dipping!). Garnish with fresh parsley and lemon wedges.
Serve with crusty bread and a glass of vino!
