If I’m gonna cook at all in the summer, I want it to be fast. Nothing should be baking, roasting, or simmering for too long… not when there are endless hours of sunlight to enjoy. (Funny coming from someone who goes to bed by 9 o’clock most nights / but you get my point.)
These steamed clams are not only super simple to make — 15 minutes from start to table — but they’re chock full o’ citrus-y, garlic flavor. Lightly inspired by a dish at The Clam, our not-so-new-anymore favorite restaurant in the ‘hood, this iteration kicks it up just a notch in the heat department with some sliced jalapenos.
Spice not your thing? No big deal; lose the peppers in the recipe, maybe the chili flakes as well, and you’ll still be in for a treat.
As for how many clams serves how many people, it depends upon your M.O. >>> I bought 3 pounds of littlenecks for the two of us and it was a small dinner, even with a side of broccoli. We could’ve eaten more; but isn’t that always the case with a batch of juicy clams? You feel like you can go on and on and on and…
- 1 TBSP extra virgin olive oil
- 2 TBSP minced garlic
- 3 pounds fresh littleneck clams
- 1 cup dry white wine
- juice of 1 lime
- 1 jalapeno pepper, sliced thin
- red chili pepper flakes, to taste
- In a large pot with a lid, warm oil over medium heat. Add garlic and cook until garlic is slightly softened, about 2 minutes.
- Add jalapeno pepper and wine and simmer for about 3 minutes.
- Stir in clams and cover pot. Cook until clams open, about 5 to 10 minutes. Use a slotted spoon to remove clams from pot, dividing them between 2 serving bowls. (Discard any clams that don’t open.)
- Stir lime juice and red pepper flakes into the pan sauce and let cook for about a minute.
- Spoon that sauce over clams and serve.
A Recipe From Jamie Stelter | www.thetvdinner.com