Garlic-Steamed Manila Clams

By joanmarie

Ingredients

• 2 tbsp. olive oil
• 8 cloves garlic, chopped
• 2 small shallots, minced
• 1 cup dry white wine
• 1/2 cup clam juice
• 3 tbsp. unsalted butter
• 2 tbsp. minced thyme
• Kosher salt and freshly ground black pepper, to taste
• 2 lb. Manila or little-neck clams or mussels, scrubbed
• 2 tbsp. minced parsley
• Crusty bread, for serving (optional)

Details

Adapted from saveur.com

Preparation

Step 1

Heat oil in a 6-qt. saucepan over medium. Cook garlic and shallots until golden, 8–10 minutes. Add wine, clam juice, butter, thyme, salt, and pepper; boil. Add clams; cook, covered, until shells open, 3–4 minutes. Stir in parsley; serve with bread, if you like.