Lemon Garlic Steamed Clams
Ingredients:
1 lb. littleneck clams2 tbsp. butter
3 garlic cloves, minced
1 c. dry white wine
1 whole lemon
2 tbsp. capers
1/2 c. whole basil leaves
8 cherry tomatoes, sliced in half
candied lemon peel (optional)
Directions:
Check to make sure clams are tightly shut. Discard any that have opened. Melt butter on medium high in a small pot. Add garlic and sauté for a few minutes. Add wine and juice from lemon and bring to a boil. Add clams and reduce heat to medium. Cook until all clams have fully opened, about 5-7 minutes. Plate by adding broth and clams to a shallow bowl. Top with capers, basil, tomatoes, and lemon peel, if using.
Pair with a French Muscadet.
