Ingredients
Scale
- 50 Littleneck clams; each 2 inches across, thoroughly cleaned
- Four tablespoons melted butter
- Four garlic cloves, minced
- One cup white wine
- Lemon wedges
Instructions
- Boil the wine in a stockpot over medium-high heat. Add the clams, cover, and steam for about five minutes. By this time, the shells will have popped open.
- Melt the butter separately and add it into the steaming mixture, along with the garlic. Stir for a moment, till the ingredients are evenly mixed, and serve with the steaming sauce and lemon wedges.
If you want more ways to prepare littleneck clams, try this video recipe.