How to saute butter clams

Clams cooked in a garlic, shallot, lemon and wine sauce.

86
STEPS
INGREDIENTS

Heat a large skillet over medium high heat. Add olive oil, shallot, and garlic. Saute for 3 - 5 minutes to lightly brown and soften. Add wine, lemon juice and clams.

Heat a large skillet over medium high heat. Add olive oil, shallot, and garlic. Saute for 3 - 5 minutes to lightly brown and soften. Add wine, lemon juice and clams.

Cover the pan with a lid or foil. Cook for another 3 - 5 minutes until clams open up.

Cover the pan with a lid or foil. Cook for another 3 - 5 minutes until clams open up.

Discard any half closed clams.

Discard any half closed clams.

Serve with sauce.

  • 1 pound fresh butter clams well rinsed
  • 1 large shallot minced
  • 1 tablespoon chopped garlic
  • 1 medium lemon juiced
  • 6 ounces good quality dry white wine
  • 4 tablespoons olive oil
Snohomish, Washington
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