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
-
Wash and scrub the clams. Check for
and discard any open clams. -
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.
-
Add wine and simmer for about
30 seconds. -
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. -
Top with tarragon, a squeeze of lemon,
and grilled bread to soak up all the sauce!