I grew up much of my childhood in New England where we had access to an abundance of fresh salt water seafood all the time.
Our house was just a few blocks from the dock where the boats came in to offload their catch, and many times my dad walked down, picked out some clams, lobsters or other delicacy fresh off the boat, and that was supper. So darn good.
Of course this included steamer clams many times. We either had them as steamed clams, or my dad would steam some up and make his famous clam chowder. No matter which way they were prepared, they were always delicious.
3 tablespoons butter
1 tsp. minced garlic
1/2 cup dry white wine
1-2 dozen Littleneck clams, rinsed and cleaned
1 tbls. fresh parsley, chopped
*Optional - serve with fresh corn-on-the-cob
Melt butter in a medium pot over medium heat. Add garlic and cook for 2-3 minutes until garlic is fragrant but not burned.
Add wine and increase heat to medium-high until wine is brought to a simmering boil. Add clams and cooked covered for 5-7 minutes, stirring occasionally, until clams have opened. Discard any clams still closed.
Add parsley and give the pot a quick stir. Transfer clams and broth to a large serving bowl.
Don’t forget to have some nice crusty bread to dip into the clam broth.