My husband is one of those cooks that likes to take all day, sometimes into the night, to make a dish. It’s always delicious, but there are times when no one wants to stand over a hot stove. On those nights, we often select a seafood dish since they’re relatively easy to prepare and can be served in under 30 min. If there’s one thing we’ve done right when it comes to our children’s diet, it’s that we’ve instilled a curious palette in them both. I’m always surprised by what meals become their favorites and this is one of them!
3 lbs clams
3 tbs butter
1/2 onion, finely chopped
2 stalks celery, chopped
3 garlic cloves
several sprigs of thyme
lemon & baguette for serving
-Rinse clams well under cold water in a strainer while butter melts in a large skillet.
-Once skillet is hot, add garlic, onion, and celery. Cook briefly until garlic is lightly browned (careful not to burn).
-Add clams to skillet in a single layer. If you place too many in the pan, the weight of the ones on top won’t allow the bottom ones to open. Toss well to coat.
-Pour 1/2 c. dry white wine and cover.
-Cook for 4 minutes before removing the lid. Most clams should be open. If they are not, you can cook 1 minute longer, but discard any that do not open at that point.
-Spoon clams into bowls along with juices in the pan. Serve with a lemon wedge and slice of baguette.