2pounds clams (littlenecks or manilla) rinsed and cleaned
1cup white wine
¼cup fresh lemon juice
3sprigs fresh thyme
2tablespoons fresh dill
2 cloves garlic, sliced
1tablespoon dijon mustard
2teaspoons dried oregano
3tablespoons olive oil
Pairs Well With
Step 1 :In a medium pot over medium heat add olive oil and garlic and cook for 2-3 minutes until garlic is fragrant, but not burned.
Step 2 :Add wine and raki and increase heat to medim-high, dilute mustard in lemon juice and add to pot along with oregano, thyme and dill and bring to a simmering boil.
Step 3 :Add clams and cook covered for 5-7 minutes, stirring occasionally, until clams have opened up.
Step 4 :Discard any clams that have not opened up. Plate remaining clams with broth and enjoy!