Wine Steamed Clams

  • 8 tsps Olive Oil
  • 1 Bulb Garlic; chopped large
  • 4 tsps Unsalted Butter
  • 2 cups Sauvignon Blanc
  • 1 cup Water
  • 1 tsp Sea Salt
  • 4 Dozen Little Neck Clams
  • 4 tbsps Fresh Basil; chopped
  • 4 tbsps Fresh Parsley; chopped
  • 2 Lemons; cut into wedges

    Heat oil in a large pot over high heat. Add garlic and cook until golden, about 2 minutes. Add the butter, wine, water, salt and clams, and cover tightly. Reduce heat to medium-low and cook about 15 minutes, or until the shells open.

    Transfer clams with a slotted spoon to a large bowl and pour the liquid through a strainer over the clams. Top with fresh herbs, serve with fresh lemons, and enjoy with a good crusty bread.

    Pair with Sauvignon Blanc and enjoy!