Steamed Clams in Garlic White Wine Broth

Ingredients

Fresh clams

2 pounds, scrubbed

Unsalted butter

4 tablespoons

Garlic

4 cloves, minced

Dry white wine

1 cup

Fresh parsley

1/4 cup, chopped

Lemon wedges

for serving

Crusty bread

for serving

Salt

to taste

Instructions

1. Begin by scrubbing the clams thoroughly under cold running water to remove any dirt or sand. Discard any clams that are open and do not close when tapped.
2. In a large pot, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.
3. Pour in the dry white wine, ensuring to scrape up any bits stuck to the bottom of the pot. Bring the mixture to a gentle simmer.
4. Add the cleaned clams to the pot and cover with a lid. Steam the clams for 5-7 minutes, or until they have opened. Discard any clams that remain closed.
5. Once steamed, sprinkle the chopped parsley over the clams, and season with salt to taste.
6. Serve the clams immediately with lemon wedges and slices of crusty bread for dipping into the delicious broth.