A delightful dish of steamed clams infused with garlic and butter, perfect for a light yet flavorful meal.
Rinse the clams thoroughly under cold water to remove any sand or debris.
Soak the clams in salted water for 20 minutes to help them expel any remaining sand.
Mince the garlic and chop the parsley finely.
Use fresh garlic and parsley for the best flavor.
Melt the butter in a Dutch oven over medium heat.
Ensure the butter does not brown to maintain its delicate flavor.
Add the minced garlic to the melted butter and sauté until fragrant, about 2 minutes.
Stir constantly to prevent the garlic from burning.
Pour in the white wine and bring to a simmer.
Use a dry white wine for a balanced flavor.
Add the clams to the pot, cover with a lid, and steam for 6-8 minutes until the clams open.
Discard any clams that do not open after steaming.
Sprinkle the chopped parsley over the clams and season with salt and pepper to taste.
Add a squeeze of lemon juice for a fresh finish.
Serve the clams in a shallow bowl with the garlic butter sauce poured over them.
Serve with crusty bread to soak up the sauce and enjoy!
