Garlic Butter Steamed Clams

Ingredients

• Fresh clams (2 pounds, cleaned)
• Unsalted butter (4 tablespoons)
• Garlic (4 cloves, minced)
• Dry white wine (1 cup)
• 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. Use a brush to scrub the shells and remove any sand or grit. Discard any clams that are cracked or remain open when tapped.
2. In a large pot or Dutch oven, melt the unsalted butter over medium heat. Once melted, add the minced garlic and sauté for 1-2 minutes until fragrant but not browned, as burnt garlic can taste bitter.
3. Pour in the dry white wine, bringing the mixture to a gentle simmer. This will help infuse the flavors and create a fragrant base for the clams.
4. Add the cleaned clams to the pot and cover with a lid. Cook for 7-10 minutes, or until the clams have fully opened. Discard any clams that do not open during cooking, as they may not be safe to eat.
5. Once cooked, season the dish with salt and pepper to taste. Stir in the chopped parsley for a burst of freshness and color.
6. Serve the clams hot, accompanied by a generous ladle of the garlic butter sauce for dipping. Pair with crusty bread to soak up the delicious sauce.