Clams are deceptively nutrient-dense; they have a lower contamination profile than other ocean-based sources of omega-3 fatty acids and more iron pound-for-pound than beef liver. This classic preparation puts them on your table in less than 20 minutes. Slideshow: More Clam Recipes 

August 2015

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Recipe Summary test

total:
20 mins
Yield:
2
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Run the clams under cool water and scrub clean with a stiff brush, discarding any that are open and won’t close when tapped on a firm surface. Rinse and set aside.

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  • In a stockpot, add the wine and bring to a boil on medium-high heat. Gently add the clams to the boiling wine, then cover and steam until fully opened, about 5 minutes.

  • While the clams are steaming, melt the butter or ghee in a microwave and add the minced garlic. Distribute into small bowls.

  • Serve immediately with lemon wedges. Be sure to pour the steaming liquid into the serving bowl to help the clams stay nice and warm.

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