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.
2 lbs purple savoy clams
1 tablespoon unsalted butter
1 large shallot, finely chopped
3 garlic cloves, finely chopped
¼ cup parsley, finely chopped
2 teaspoons kosher salt
2 cups dry white wine (such as Muscadet)
Red pepper flakes
1 lemon, cut into wedges
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.