This is a take on the classic lemon- garlic 'steamed clams' from one of my favorite restaurants, The Rookery Bar in Brooklyn, NY. The dish showcases vibrant flavors of lemon and garlic in a warm "wine bath" with fresh herbs and toasted bread or fries on the side. Since I love roasted garlic so much, I figured why not build this into a dish.
I created a lemon garlic browned butter base to steam my clams. This dish is a beautiful complex blend of savory meets sweet nuttiness. Loaded with earthy fresh herbs and a subtle hint of spice. The lemon zest is not just a flavor adjustment but a binder that pulls the dish altogether. Perfect for any day of the week. —Elizabeth Saunders
1 1/2 pounds
Little Neck Clams
Butter (1 stick)
Dry White Wine
Extra Virgin Olive Oil
In This Recipe
Pre-heat oven to 400º F
Rinse, scrub and clean clams under cold water.
On a foil lined tray place garlic cloves. Drizzle with EVOO, salt and pepper. Bake for 12 mins.
In a large pot, melt and brown butter until lightly golden brown and aromatic. Add garlic, chili flakes, bay leaves along with lemon zest.
Once garlic is aromatic add clams and lightly coat clams with browned garlic butter.
Add dry white wine and cover pot with a lid. Cook for 10-15mins, or just until all the clams have beautifully opened.
Add lemon juice, tarragon and parsley. Serve with a toasted baguette or fries.