2 tbsp. butter
1 small white onion,chopped
4-6 parsley stems
3 cloves garlic, chopped
1/2 bottle dry white wine
½ teaspoon red pepper flakes(optional)
Melted unsalted butter*
Thick slices of French Bread
One hour before serving, scrub clams and rinse with water until free of sand (adding a little coarse kosher salt to the water will help to remove the sand from the clams).
In a large kettle or steamer, melt butter; saute onion and garlic until soft.
Add white wine and pepper flakes and bring to a slow boil.
Add clams and cover pot with a tight-fitting lid and steam over low heat just until clams open, about 3-6 minutes.
Over cooked clams will become rubbery.
Discard any clams that does not open.
Strain the clams through cheesecloth to remove any sand.
Transfer clams onto a plate and serve.
Pairs Well With
I know this is the steamed clam recipe, but if you never had freshly baked french bagette dipped in clam juice, you are in for a treat! Make sure you strain the clam juice with cheesecloth to remove sand before serving.