Green Garlic and Butter Clams

by Lisa

clamsparsley.jpgYield 4 servings

Time 10 minutes

1 green garlic, washed, outer skin around the bulb removed, thinly sliced, bulb and greens
1/4 cup finely chopped parsley
1 tablespoon sweet butter
1/4 teaspoon pepper
1/4 cup water
4 pounds butter clams, washed


Sauté the garlic and parsley in the butter until lightly browned. Season with black pepper, add water and clams. Cover and cook 5 minutes over high heat. Transfer the clams that have opened to a serving bowl. Continue cooking any clams that haven’t opened for another 2-3 minutes. Discard any clams that haven’t opened.

When you pour the broth over the clams, do so slowly so any sediment is left behind to be discarded. Serve with fresh bread.


--Substitute white wine for the water.
--Along with the green garlic, sauté 2 thinly sliced shallots.
--Tear apart 2 roasted tomatoes, remove the skins, add the pulp to the broth.
--Add 2 cups cooked pasta to the broth.
--Add 2 cups cooked rice to the broth.

- Recipe courtesy of David Latt

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