Green Garlic and Butter Clams

By David Latt

Green Garlic and Butter Clams — Andrew Scrivani for The New York Times

Total Time: 10 minutes
Rating: 4(16)
Notes: Read community notes

Featured in: Green Garlic and Clams

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Ingredients

Yield:4 servings

1green garlic, washed, outer skin around the bulb removed, thinly sliced, bulb and greens
¼cup finely chopped parsley
1tablespoon sweet butter
¼teaspoon pepper
¼cup water
4pounds butter clams, washed

Ingredient Substitution Guide

Preparation

Step 1
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.
Step 2
When you pour the broth over the clams, do so slowly so any sediment is left behind to be discarded. Serve with fresh bread.

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Ratings

4 out of 5

16 user ratings

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Private Notes

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Cooking Notes

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RCJann6 years ago

Used mussels instead of clams. Still perfect.

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Credits

The New York Times

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