Clams with Garlic ButterPfaltzgraff 2010 Calendar
August Featured Recipe
Clams with Garlic Butter
- 1⁄2 cup butter
- 2 cloves garlic, minced
- 2 Tbsp. olive oil
- 3 Tbsp. minced parsley (optional)
Combine ingredients and serve over steamed or grilled clams.
Clams are wholesome and nutritious. Whole clams in the shell must be sold live. A clam is dead if the shell is gaping open. Use within 24 hours. To freeze clams, shuck them, save liquid and store up to 3 months.
Smaller varieties like little necks and medium clams like cherrystones are best for grilling, steaming and frying. Larger clams are best chopped for chowders.
Allow Quahog steamers/10 per serving; Cherrystone/12 per serving; Littleneck/15 per serving.