Garlic Butter Little Neck Clams

Ingredients

Little neck clams

2 pounds, cleaned

Olive oil

2 tablespoons

Butter

4 tablespoons, unsalted

Garlic

6 cloves, minced

White wine

1 cup (dry white wine like sauvignon blanc)

Fresh parsley

1/4 cup, chopped

Salt

to taste

Black pepper

to taste

Instructions

1. Begin by cleaning the clams thoroughly under cold running water, scrubbing the shells to remove any grit or sand. Discard any clams that are open and do not close when tapped.
2. In a large skillet or pan, heat the olive oil over medium heat until shimmering.
3. Add the minced garlic to the pan and sauté until fragrant, about 1 minute, being careful not to burn it.
4. Add the cleaned clams to the pan and gently stir to coat them with the garlic and oil mixture.
5. Pour in the white wine, cover the pan with a lid, and allow the clams to steam for about 7-10 minutes, or until they have opened up. Discard any clams that remain closed.
6. Once the clams are opened, use a slotted spoon to remove them from the pan and set them aside in a serving bowl.
7. Reduce the heat to low and add the butter to the pan. Stir until melted and combined with the garlic and wine sauce.
8. Return the clams to the pan and toss gently to coat them in the garlic butter sauce.
9. Season with salt and freshly cracked black pepper to taste, then sprinkle with chopped parsley before serving.