Steamed Purple Savory Clams

Steamed Purple Savory Clams
This is a classic recipe - it lets the clams speak for themselves. Sure, you could cook something a bit more experimental, but you also can't go wrong with this simple dish. Serve with toasted baguette.
Makes 2 servings.
Ingredients:
- 2 lbs purple savoy clams
- 1 Tbsp unsalted butter
- 1 large shallot, finely chopped
- 3 garlic cloves, finely chopped
- ¼ cup parsley, finely chopped
- 2 tsp kosher salt
- 2 cups dry white wine (such as Muscadet)
- Red pepper flakes
- 1 lemon, cut into wedges
Procedure:
- Melt butter in a large heavy bottomed pot over medium heat and cook your shallot and garlic until they become fragrant without browning, about 3 minutes. Add parsley and salt and cook for another minute, mixing constantly.
- Add clams and wine to the pot, stir and cover. Wait for about 5 minutes before opening and stirring again. Savory clams will open rather quickly but need a bit longer to finish cooking (this is one of the main differences between Savory and Manila clams).
- Once a majority of the clams are open, wait another 3 minutes. If there are unopened clams stir them around, give them a bit of space, and cook them a bit longer to see if they open, otherwise discard them.
- Divide into two bowls and serve alongside toasted baguette.
See our "how to steam clams" guide for more tips.