Serves 6  Prep Time: 15 minutes  Cook Time:  15 minutes

3 lbs New England steamer clams, cleaned and rinsed well.  Be sure to discard any open ones that don’t pop shut when you give them a tap.

2 T olive oil

2 shallots, minced

2 garlic cloves, minced

3/4 cup white wine

2 cups water

1 stick butter melted

In a large pot heat olive oil over medium high heat.  Toss in shallots and cook until soft.  Add in garlic and cook for about a minute.  Stir in white wine and allow to reduce for 2-3 minutes.  Pour in clams and toss in the broth.  Pour in water and bring to a boil.  Cover and cook for 10 minutes.  Discard any clams that didn’t open.  Remove clams to a large bowl and reserve cooking liquid to dip (and clean) clams in.  Serve with garlic bread, salad, and drawn butter.

We were in Boston for the holiday weekend and I was dying for some steamed clams. I didn’t get around to getting any so I whipped up a batch myself when we got back home.  They’re so good!