Steamed Clams With Spring Herbs

Name: Steamed Clams With Spring Herbs
Total time: 25 min
Ingredients: 1 tablespoon extra-virgin olive oil; 2 garlic cloves, thinly sliced; 2 tablespoons chopped fresh tarragon; 2 1/2 pounds littleneck clams (about 30 clams), scrubbed; 1/4 cup minced chives; Grated zest of 1 lime; Pinch red pepper flakes; 2 tablespoons unsalted butter; 1 1/2 tablespoons lime juice

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Total: 25 minutes

Servings: 2

Cost: $8.50 /serving

Author : Melissa Clark

clams

Ingredients

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1 tablespoon extra-virgin olive oil2 garlic cloves, thinly sliced2 tablespoons chopped fresh tarragon2 1/2 pounds littleneck clams (about 30 clams), scrubbed1/4 cup minced chivesGrated zest of 1 limePinch red pepper flakes2 tablespoons unsalted butter1 1/2 tablespoons lime juice

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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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