There’s not much in the world that can improve on a white wine-butter-garlic sauce, but the dash of lemon juice and parsley at the end of this recipe really does make the perfect complement. Be sure to clean those clam shells very well to keep the sauce clear so you can spoon it over your portion when the time comes. Trust me, you won’t want to miss a drop. Big thanks again go to the mastermind chef behind Rasa Malaysia, for sharing such a simple way to enjoy a summer time favorite.

 

Ingredients

1 1/2 lbs Manila clams, rinsed, scrubbed and cleaned

2 tablespoons unsalted butter

2 cloves garlic

1/4 cup white wine

3 dashes cayenne pepper

1 tablespoon lemon juice

1 teaspoon chopped Italian flat parsley

 

Instructions:

Heat up a skillet on medium heat. Add the butter and sauté the garlic until slightly browned. Add the clams into the skillet, and quickly toss around with the spatula. Add the wine and cayenne pepper. Cover the skillet and let cook for 1 minute, or until the clams are all open. Add the lemon juice and parsley, stir to combine well. Remove from heat and serve immediately.

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Quick tip: These clams take only a minute to cook fully, so be sure you have your platter ready and waiting!

Recipe and image courtesy of Rasa Malaysia