As they say in this big ol’ pot of clams is simple, and delicious. It is surprisingly hearty too, especially when you include your favorite crusty bread and a side of sautéed green beans.

1 bag of littleneck clams (about 25)
¼ C. white wine
2 cloves garlic, thinly sliced
1 lrg. Shallot, thinly sliced
2 Tsp. butter, melted
Parsley, chopped

Examine all the clams and discard any that are cracked.
Scrub thoroughly with a metal brush and rinse. Rub gently with a towel to remove any remaining grit.
For every pound of clams add a half a cup of water. Make sure all the clams are covered by water.
Add the white wine, garlic, and shallot.
Cover the pot. Bring the water to a boil. Let the clams cook in the steam from the boiling water for about 5-10 minutes, until the clamshells are wide open.
Remove the pot from the heat. Any clams that did not open should be discarded.
Pour some of the liquid in the serving bowl with the clams.
Top with parsley
Serve with the melted butter

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