SAUTÉED LITTLENECKS

SAUTÉED LITTLENECKS image

Yield 2

Number Of Ingredients 6

24 Littleneck clams
4 tablespoons extra virgin olive oil
3 cloves of garlic, chopped
2 1/2 tablespoons butter
2 tablespoons fresh parsley, snipped
Wash clams thoroughly under running, cool water. Put clams into a gallon of cold water with 1/4 cup of salt; let stand for 10 -15 minutes. Rinse and repeat one or two times. This will cause the clams to excrete sand and grit.

Steps:

In heavy large non-stick skillet, heat olive oil over medium heat. When hot, add clams and slowly sauté. Partially cover, stir occasionally, until clams open, about 10 minutes. Discard any clams that have not opened. Meanwhile, heat butter in a separate small saucepan over low heat. When butter is melted; add garlic and keep warm. Pour warm butter mixture over opened clams, Stir. Divide clams equally between two soup dishes. Spoon the remaining liquid from the skillet over clams. Sprinkle fresh parsley on top.