Clams with Lemon and Garlic
GoogleServings: 2
Ingredients:
- clams: 1 pound
- large garlic cloves: 4 to 5
- unsalted butter: 2 tablespoons
- freshly squeezed lemon juice: 3 to 4 teassles
- dry white wine or chicken broth: 1/2 cup
- fresh parsley: a small bunch, chopped
Directions:
Purge the clams by soaking them in cold water for 10 minutes to remove any sand or grit. Scrub each shell under running water and rinse well.
In a heavy pot, melt butter over medium heat. Add garlic cloves and sauté until golden brown (about 2-3 minutes). Remove from the pan carefully so as not to burn yourself.
Place clams in the prepared pot with their shells wide open.
Pour lemon juice, white wine or chicken broth over them and stir well. Cover tightly (you can use a plate that fits on top of your lid). Let steam for about 5 minutes until they all just start to open.
Remove from heat carefully as the pot will be very hot, tilt it backward so any juices pool at one end and pour over clams, add chopped parsley.
Serve immediately with remaining liquid in a separate bowl.
