- 2-3 T garlic herb butter
- fresh lemon
- 3 pounds steamer clams
- chopped parsley for garnish
- crusty bread for dipping
This recipe is super simple, super quick and super delicious. We have 4oz tubs with fresh garlic lemon thyme butter prepared for purchase in our cold case this week so grab a tub, 3 pounds of steamers, a fresh lemon and a loaf of bread and you are SET. Dinner is ready in less than 10!
~serves 2 for dinner~
In a large pan that has a lid, melt your garlic herb butter and cook over medium-high heat for about two minutes to soften the garlic. Rinse your clams in a colander (no need to soak - this has been done for you ahead of time - they just need a quick rinse to freshen up the outside...) and then tip them into the pan. Slap the lid on and set your timer for 5 minutes. After one minute, give the clams a good stir - they likely won't be opening just yet, but they will start to release some of their clam juice. This adds to the liquid in the pan and helps with the steaming. Stir again at minute 2 and 4, and then scoot any remaining clams that are closed into the center hot spot to encourage them.
If you have more than one or two clams that stay closed, turn your burner up a notch and cook for one minute more. After 6 minutes discard any clams that haven't opened. (If we've done this right, there should be one or two at the very most - I've had 100% open rates the last three times I've cooked up our steamer clams, including today!)
Pour your clams and broth into a large bowl and sprinkle with chopped parsley. Serve with lemon wedges and crusty bread for dipping in the butter broth and... enjoy!