One of the perks about growing up on the East Coast is the fresh seafood so readily available...
flash forward a few too many years and find yourself smack dab in the middle of a desert... and a seafood craving hits.... what do you do?!
You jump in the car, drive 20 minutes to the closest Whole Foods and grab a pound and a half of their wild caught, fresh from that day little neck clams.
These are some really really good clams people. They actually rivaled some of the best ones I had back home, and that is saying something!
Big, Meaty, Tender...and chock full of flavor, and all ready in under 20 minutes! Whoo Hoo!!
LittleNeck Clams
in a brown butter, white wine, garlic sauce
1.5 pounds fresh, wild caught littleneck clams (about 8-9 big ones)
1/2 cup white wine
1/2 cup water
3 garlic cloves, minced
4 tablespoons butter
1 tablespoon capers, drained
1 tablespoon lemon juice
2 slices lemon
1 teaspoon red pepper flakes
1 teaspoon dried thyme
1 teaspoon dried basil (or 1 tablespoon fresh basil chopped)
* I added some olives to mine just because i like olives, they are not necessary *
Wash clams in a big bowl of water, scrubbing clean, dry off
In a deep pan or pot, bring lemon slices, 1/4 cup wine and 1/2 cup water to a boil
Add clams, reduce heat to a simmer, cover and cook until all clams have opened (about 8-12 minutes) If clams are not open after 13-15 minutes, discard
Once the clam has opened, remove from pan and set aside until all other clams open
Once all clams have opened and are removed, drain pot/pan, set back on burner on medium high heat
Add butter, garlic, herbs, red pepper flakes and saute until butter turns light brown (watch garlic carefully, do not let it burn)
Add in remaining 1/4 cup wine, capers, lemon and clams
cook about 3 minutes, plate clams, pour sauce on top
Best served with some crusty bread to soak up all the sauce
Happy Eating...
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