30
2
15
45
2 pounds littleneck clams | 2 tablespoons butter | 2 cloves garlic, minced | 1/4 teaspoon cayenne pepper | 3/4 cup white wine | 2 tablespoons chopped fresh tarragon | 1 lemon, quartered | 1 crusty baguette, sliced
Prep the clams—Place clams in a large bowl of water and soak for 20 minutes. Pull clams out of water by hand (discarding any that are open) and scrub with a firm brush. Set aside. | Sauté the garlic—Melt butter in a Dutch oven over medium heat. When foaming subsides, add garlic and cayenne pepper and sauté for 1 to 2 minutes. Stir frequently to avoid burning garlic. | Steam the clams—Add wine and simmer for about 30 seconds. Add clams and cover pot with lid. Steam clams, shaking pan occasionally, until they open—about 7 to 8 minutes. Remove clams from pan, discarding any that haven’t opened. | Garnish and serve—Sprinkle clams with tarragon and a squeeze (or two) of lemon. Serve with baguette slices to soak up all the delectable sauce.
Don't Pry
If any clams remain closed after the rest are done, toss them—they were dead before they hit the pot.
Avoid Overcooking
Steam clams just until they open, then remove from heat before they turn tough and rubbery.
Get Toasty
Turn a baguette into crostini by placing thin slices in a single layer on a cookie sheet and baking at 350°F for about 10 minutes.
If any clams remain closed after the rest are done, toss them—they were dead before they hit the pot.
Avoid Overcooking
Steam clams just until they open, then remove from heat before they turn tough and rubbery.
Get Toasty
Turn a baguette into crostini by placing thin slices in a single layer on a cookie sheet and baking at 350°F for about 10 minutes.
