Steamed Clams With Spring Herbs

5.0

(350)

cooking.nytimes.com
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Total: 25 minutes

Servings: 2

Cost: $8.50 /serving

Steamed Clams With Spring Herbs

Ingredients

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Instructions

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Step 1

In a medium pot or large straight-sided skillet with a lid, warm oil over medium heat. Add garlic and tarragon. Cook until garlic is slightly softened, about 2 minutes.

Step 2

Stir in clams and cover pot. Cook until clams open, 5 to 10 minutes. Use a slotted spoon or tongs to remove clams from pot, dividing them between 2 serving bowls. (Discard any clams that don’t open.)

Step 3

Stir chives, lime zest and red pepper flakes into the pan sauce and let cook for 20 seconds. Stir in butter and lime juice, whisking until butter melts and sauce thickens slightly.

Step 4

Spoon pan juices over clams. Serve immediately.

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