clams

TOM LEONARD’S BUTTERY GARLIC STEAMED LITTLE NECK CLAMS

Ingredients

  • 2 dozen Clams
  • 1/2 cup White Wine, or Chardonnay
  • 1/2 cup Chicken Broth
  • 3 tbsp. Butter
  • 1 tbsp. Tom Leonard’s Extra Virgin Olive Oil
  • 2 cloves Garlic, minced
  • 1 large Shallots, minced
  • 1 tbsp. Lemon Juice
  • Lemon Wedge, for serving

Directions

  1. Add oil and butter to skillet or a pot. Heat until butter is melted.
  2. Add garlic and shallot and cook, stirring constantly for about a minute or so.
  3. Add wine, broth, and lemon juice. Simmer to a boil.
  4. Add clams. Cover and steam until clams open (about 7-8 minutes). Discard any clams that do not open.
  5. Serve with a freshly baked crostini from Bethy’s Bakery to dip or enjoy served over your favorite pasta.
Categories: Seafood Favorites