Buttery Garlic Steamed Clams

• Gluten free

• Meat

  • 36 Little neck clams

• Produce

  • 1 tbsp Garlic, fresh
  • 1/3 cup Italian parsley, fresh
  • 1 Lemon, Wedges from

• Condiments

  • 1 tbsp Lemon juice

• Dairy

  • 5 tbsp Finlandia unsalted butter

• Beer, Wine & Liquor

  • 1 cup White wine

Found on theblondcook.com

Description

Ingredients

• 5 tablespoons Finlandia Unsalted Butter, divided
• 1 tablespoon fresh minced garlic
• 1 cup white wine
• 1 tablespoon lemon juice
• 3 dozen little neck clams, rinsed and scrubbed
• ⅓ cup chopped fresh Italian parsley
• Wedges from 1 lemon for garnish, if desired

Directions

• In a large skillet (that has a lid), melt 2-1/2 tablespoons of the butter over medium heat. Add garlic and cook, stirring constantly, until fragrant (about 30 seconds).
• Add wine and lemon juice. Bring to a boil.
• Add clams and remaining butter. Cover and steam until clams have opened (about 7-8 minutes). Occasionally shake skillet while steaming.
• Discard any clams that do not open. Sprinkle evenly with parsley and garnish with lemon wedges, if desired. Serve with a french baguette or over a bed of cooked pasta.