New England Pot o’ Steamers
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!
