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Prep time
30 minutes
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Cook time
30 minutes
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Serves
2-4
Author Notes
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
Ingredients
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1 1/2 pounds
Little Neck Clams
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1/2 cup
Butter (1 stick)
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8 pieces
Garlic Cloves
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1/2 cup
Dry White Wine
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1 tablespoon
Lemon Juice
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1 teaspoon
Lemon Zest
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1/2 teaspoon
Chili Flakes
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1 teaspoon
Tarragon
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1 tablespoon
Parsley
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3 pieces
Bay Leaves
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2 tablespoons
Extra Virgin Olive Oil
Directions
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Pre-heat oven to 400º F
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Rinse, scrub and clean clams under cold water.
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On a foil lined tray place garlic cloves. Drizzle with EVOO, salt and pepper. Bake for 12 mins.
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In a large pot, melt and brown butter until lightly golden brown and aromatic. Add garlic, chili flakes, bay leaves along with lemon zest.
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Once garlic is aromatic add clams and lightly coat clams with browned garlic butter.
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Add dry white wine and cover pot with a lid. Cook for 10-15mins, or just until all the clams have beautifully opened.
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Add lemon juice, tarragon and parsley. Serve with a toasted baguette or fries.
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