STEAMED CLAMS

INGREDIENTS

• 2 Tbsps. butter

• 2 cloves garlic, minced

• ¼ tsp. cayenne pepper

• ¾ cup white wine

• 2 lbs. little neck clams, cleaned + scrubbed

• Fresh tarragon 

• 1 lemon, quartered

• Crusty baguette, sliced

DIRECTIONS

1. Wash and scrub the clams. Check for
   and discard any open clams. 

2. Melt the butter in a Dutch oven over medium heat. Once the foaming subsides, add the garlic and cayenne pepper and sauté for 2 minutes.

3. Add wine and simmer for about
   30 seconds.

4. Add clams and cover the pot with a lid. Steam 5-10 minutes, or until the clams
   have opened. Discard any clams that are
   still closed.

5. Top with tarragon, a squeeze of lemon,
   and grilled bread to soak up all the sauce!