I used to serve steamed clams or muscles at all my cook-outs back home and they were always a hit.  These clams are steamed in wine, butter, and spices. When the clams are gone, dip Italian bread in the broth, or serve over fresh (not dried) cooked pasta!  Note:  Dry white wines are commonly used for cooking when you don’t want to add sweetness to the dish. As you cook the wine the alcohol will evaporate. This extracts the flavor profile of the wine and adds it to the dish.  Enjoy!

Steamed Garlic Clams 

Ingredients:

•  1/2 cup butter
• 5 cloves garlic, minced or grated
• 2 cups dry white wine (such as a Chardonnay) *see note on cooking with wine above
• 1 tablespoon dried oregano or 2 tablespoons of fresh chopped oregano
• ¼ cup fresh chopped parsley
• 1 teaspoon crushed red pepper flakes
• 36 clams in shell, scrubbed

 Directions:

1. Melt butter in a large skillet over medium heat. Cook garlic in butter briefly. Stir in wine, and season with oregano, parsley, and red pepper flakes.
2. Place clams in the wine mixture. Cover, and steam until all the clams have opened: discard any that do not open. Serve in soup bowls, and ladle broth generously over them.