Steam clams and mussels for friends and watch the party come alive! These briny treasures cook fast in a fizzy splash of dry white wine, butter, garlic, and fresh herbs, filling the kitchen with irresistible aromas. When the shells pop open, ladle that fragrant broth over pasta or dunk crusty bread to sop up every savory drop. The dry wine brightens flavors as the alcohol cooks away, leaving concentrated, mouthwatering depth. It’s an easy, crowd-pleasing dish that looks impressive without effort and turns any summer gathering into a warm, festive feast.

Ingredients

• 1/2 cup of butter
• 5 cloves garlic, minced or grated
• 2 cups of dry white wine (such as a Chardonnay)
• 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

Process

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.

Tagged: appetizer, clams, dinner, lunch, recipe