Steamed Clams with Garlic and Chives

• Seafood

  • 4 lbs Clams

• Produce

  • 3 tbsp Chives, Fresh
  • 3 cloves Garlic, fresh
  • 2 Lemons
  • 2 Shallots

• Baking & Spices

  • 1 tbsp Red pepper flakes

• Oils & Vinegars

  • 2 tbsp Olive oil

• Bread & Baked Goods

  • 1 Baguette

• Dairy

  • 2 tbsp Butter

• Beer, Wine & Liquor

  • 1 cup White wine, dry

Found on whatsgabycooking.com

Ingredients

• 2 tablespoons butter
• 2 tablespoon olive oil
• 3 cloves fresh garlic, finely chopped
• 2 shallots, finely chopped
• 1 tablespoon red pepper flakes
• 1 cup dry white wine
• 4-5 pounds of clams (Littlenecks or Manilla), scrubbed, rinsed and cleaned
• 3 tablespoons fresh chives, finely chopped
• 2 lemons
• Grilled baguette for serving

Directions

• Combine the butter and olive oil in a large shallow skillet over medium heat. Add the garlic, shallots and the red pepper flakes and cook for 2-3 minutes until garlic is fragrant but not burned.
• Add the wine and increase the heat to medium-high to bring the wine to a simmer.
• Add the clams, cover with the lid and cook for 5-7 minutes, stirring occasionally, until clams have opened. Discard any clams that are still closed. Add the chives and juice from 1 lemon and give the pot a quick stir.
• Transfer the clams and the cooking liquid to a large serving bowl and serve with pieces of toasted bread to soak up the cooking liquid and extra lemons on the side.