CareUSe.jpg
Clams_banner_.jpg

STEAMED CLAMS

Flame.jpg

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!