Cook: 30 mins Easy to cook Makes 4
Ingredients
4 pounds live small hard-shelled clams and steamer clams.
3 tablespoons unsalted butter
3 cloves garlic, lightly chopped
1 small white onion, coarsely chopped
1 bottle dry white wine
1/2 teaspoon red pepper flakes
Small pinch saffron threads
Melted unsalted butter
How to Cook ?
- Melting the butter or olive oil in a steamer pot or a large kettle
- Pan fly the onion and garlic until soft.
- Add white wine, pepper flakes, and saffron threads; and bring to a slow boil.
- Add clams and cover pot with a tight-fitting lid and steam over low heat just until clams open, about 5 to 10 minutes.
- Do not overcook, as clams will become tough and rubbery – throw any clams that do not open.
- Use tongs to transfer the clams to large individual soup bowls with melted butter.
