Elegant and easy steamed clams, all from the comfort of your kitchen.
Scrub them well, and then get going with the sauce.
These will perfume the clams as they steam open, making every bite rich and flavorful.
Photo: Caitlin Bensel
Serve with white wine or light beers.
This recipe was developed by Marianne Williams.
jar), finely chopped
1 12teaspoonskosher salt, divided
34cup(6 oz.)
Heat 2 tablespoons oil in a large pot over medium-high.
Add wine and 34 cup water to pot; bring to a boil over medium-high.
Reduce heat to medium-low and add clams.
Cover pot and simmer, shaking pot occasionally, until clams just open, 7 to 9 minutes.
Remove and discard any shells that did not open.
Stir in parsley and lemon juice.
Meanwhile, preheat broiler with rack about 8 inches from heat.
Arrange bread on a baking sheet and drizzle both sides with remaining 1 tablespoon oil.
Rub both sides of toasts with reserved halved garlic clove.
Season with remaining 14 teaspoon salt.
Ladle clam mixture into bowls and serve with toasts.
2,000 calories a day is used for general nutrition advice.
