4.3/5
(9 Votes)
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)
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.
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