steamed littleneck clams

By Jody

Ingredients

• 24 small clams in shell, scrubbed, 2 pounds
• 1 tbsp garlic, minced
• 1 1/2 cup white wine
• 1 1/2 c broth
• 3 tablespoons butter
• 2 tbsp chopped fresh parsley
• squeeze of lemon juice
• 4 slices of grilled, dry bread

Preparation

Step 1

Wash clams to remove any dirt or sand.
In a large pot, heat 1 tbsp butter over medium heat. Add garlic; saute for 1 minute, or until tender. Pour in the white wine. Boil until wine has reduced to half its original volume.
Add clams and broth cover, and steam till clams start to open. 5-7 minutes. Add rest of the butter, cover, and cook till most or all of the clams open. Discard any that do not open. Transfer clams and juice to 2 large bowls. Sprinkle with parsley and lemon Serve with bread.