Recipes
Steamed Clams with Garlic, Lemon, and Brown Butter
4 servings
25 minutes total
Shopping list
Ingredients
- 2 dozen fresh littleneck (or middle neck) clams
- 1 lemon
- 1 (3-oz) package shallots
- 10 large cloves garlic
- ¼ cup Italian parsley
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 tablespoon fresh thyme leaves
- 1 teaspoon crushed red pepper
- 2 cups dry white wine
- French bread slices (optional)
Steps
- Soak clams in ice water for 1 hour. Zest lemon (2 teaspoons); squeeze for juice (2 tablespoons). Thinly slice shallots and garlic; chop parsley.
- Place butter in small saucepan on medium. Cook 4–5 minutes until browned with a nutty fragrance; set aside.
- Heat oil in large Dutch oven over medium 2–3 minutes. Add shallots, garlic, thyme, and red pepper; cook 3–4 minutes until tender.
- Drain clams; arrange in Dutch oven. Add wine and lemon zest and juice; cover pot with tight fitting lid. Simmer 3–5 minutes, removing clams to serving bowl as they open (discard any clams that do not open). After all clams have been removed, stir in parsley and browned butter to pot until blended, then pour sauce over clams. Serve with bread (toasted if desired).
Amount per ¼ recipe serving: Calories 370, Total Fat 20g, Sat Fat 8g, Trans Fat 0g, Chol 70mg, Sodium 700mg, Total Carb 12g, Fiber 1g, Sugars 3g, Protein 16g, Calc 8%, Vitamin A 0%, Vitamin C 0%, Iron 15%