We spent this past weekend on Hood Canal at Thorndyke Manor with my sister and brother in law. It was great to spend time with them as they will be moving to Bristol in less than a month. Boo.(photo courtesy of The Geek)
One of our favorite past times is clam digging and there is no shortage on the Canal. As a matter fact, if one were new to the sport all one needs to know is how to dig. Needless to say, we gathered our very own dinner that evening.
It was such a restful and relaxing weekend. I spent most of my days eating, reading, talking, and laughing. How can life get any better? The recipe below was absolutely delicious. This needs to be on your dinner menu this week!
Steamed Clams in White Wine, Garlic, and Butter Recipe
Serves 2-4 people as an appetizer
3 tablespoons butter
3 cloves fresh garlic, minced
1/2 cup dry white wine or dry Vermouth
2 pounds of clams (Littlenecks or Manilla), rinsed and cleaned
3 tablespoons fresh parsley, chopped
*optional 1 small lemon cut into wedges
Melt butter in a medium pot over medium heat. Add garlic and cook for 2-3 minutes until garlic is fragrant but not burned. Add wine and increase heat to medium-high until wine is brought to a simmering boil. Add clams and cooked covered for 5-7 minutes, stirring occasionally, until clams have opened. Discard any clams still closed. Add parsley and give the pot a quick stir. Transfer clams and broth to a large serving bowl, serving with lemon wedges on the side. Enjoy!
*I used one stick of butter instead of 3 tablespoons. Don’t judge. I also added a warm baguette. This should be part of the ingredients list. If you are a dipper, this is a must!
(Recipe adapted from savorysweetlife.com)