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Garlicky Steamed Clams

Garlicky Steamed Clams


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By steaming the clams, your brain will benefit from every ounce of B12 goodness (42mcg per serving); as the clams steam, their juices will drip down into the pot to create a wonderfully flavorful, healthy broth. Hence the “sop sauce”—you’ll want to slurp or soak up every drop. Fresh clams should be closed or just slightly opened before steaming; you’ll know they’re ready when they open up nice and wide.

How to Make It

Heat oil in a large Dutch oven over medium. Add garlic and shallots; cook 8 minutes or until shallots are soft. Increase heat to medium-high. Add wine, clam juice, thyme, and red pepper; bring to a boil. Boil 3 minutes. Add clams; cover and cook 4 to 5 minutes or until shells open. Discard any unopened shells. Stir in butter and parsley; serve with bread and lemon wedges.


Watch the video: Steamed Clams with Lemon and Garlic Broth. Blackstone Griddle (June 2022).


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