Steamed Littleneck Clams

 This is a recipe suggested by Wegmans and was a great summer meal - I served it along side a Spinach Salad with a Lemon Vinaigrette also suggested by them. We served the clams over spaghetti.

1 bag (about 2 lbs) Wild Littleneck Clams
• 2–3 cloves garlic, minced
• 1–2 Tbsp shallot, minced (optional)
• 1 cup dry white wine (I used Sauvignon Blanc)
• 2 Tbsp butter
• Juice of half a lemon
• 2 Tbsp parsley, chopped (optional)
• Fresh ground pepper

How to make:

1. Scrub clams under cold water. Discard any that don’t close when tapped or are broken. (I usually soak in cold water with 2 T cornmeal)
2. In a large pot, melt butter over medium heat. Add garlic (and shallots if using); sauté until fragrant (1–2 min).
3. Add wine and bring to a simmer.
4. Carefully add the clams in a single layer. Cover tightly and steam 5–7 min until clams open (discard any that don’t).
5. Squeeze lemon juice over clams, sprinkle with parsley and pepper. Serve with sliced baguette for dunking in the broth.

Lemon Vinaigrette for Spinach Salad
Whisk together:
• 2 Tbsp fresh lemon juice
• 1/4 cup olive oil
• 1 tsp Dijon or whole-grain mustard
• 1 tsp honey or maple syrup (optional)
• Salt & pepper to taste

Drizzle over your baby spinach just before serving.