A couple of times this summer, on those days when the weather was excellent for eating dinner outside, it was the perfect opportunity to make those kind-of-messy-to-eat meals. Paired with boiled lobster, this was a great accompaniment to a seafood feast!
- 3 tablespoons “butter”
- 3 cloves garlic – minced
- ½ cup dry white wine
- 2 pounds of littleneck clams – rinsed and cleaned
In a large stock pot, melt “butter” over medium heat. Add garlic, stirring regularly so it does not burn, and sauté for 2-3 minutes. Add wine and increase heat to medium-high. When wine is simmering, add clams to pot, cover, and cook for 5-7 minutes, until the clams have opened. Remove from heat and give clams a few minutes to cool before handling. Discard any that did not open. Transfer to a large serving bowl and if you like, pour wine sauce back over the clams.