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Our local Fred Meyer has a wonderful meat counter with a very knowledgeable butcher. As I was purchasing a pound of his lovely, fresh clams, I told him how I planned on cooking them.
Mr. Butcher was appalled when I described how my dad had always boiled them, and then served them with butter. He promptly told me how I should cook them, and scolded me for boiling them to death (so to speak).
Mr. Butcher said to saute a few shallots in olive oil, then add some garlic and butter. After a few minutes I was to add my clams, cover the pan and steam until they just opened. “DO NOT OVERCOOK!” he said. Needless to say, he was very passionate about his clams.
- 1 pound clams
- 2 tablespoons olive oil
- 1 clove garlic, minced
- 1 large shallot, finely sliced
- 2 tablespoons butter
- 2 ounces white wine
- 1 tablespoon lemon juice