Greek cuisine · Fish & Seafood

Steamed Clams

Clams steamed in their own juices with white wine, garlic and lemon, served with plenty of parsley.

Ingredients · for 4 servings

• 1.2 kg clams
• 200 ml white wine
• 5 garlic cloves
• 1 bunch flat-leaf parsley
• 2 lemons
• 1 red chili pepper
• 6 tbsp olive oil
• 1 tbsp butter
• Salt, pepper

Instructions

1. Soak the clams in cold salted water for 30 min. so they release sand, then rinse thoroughly and discard any that are already open.
2. Slice the garlic thinly, deseed and finely chop the chili, and roughly cut the parsley.
3. Heat the olive oil in a wide pot and let the garlic and chili release their aroma over medium heat for 1–2 min. without letting the garlic color.
4. Add the clams, deglaze with the white wine, close the lid and steam over high heat for 5–7 min., shaking the pot vigorously twice.
5. Once almost all the clams have opened, remove the pot from the heat and discard any that stayed closed; swirl in the butter and the juice of one lemon.
6. Ladle the clams with the broth into deep plates, sprinkle generously with parsley, add pepper and serve immediately with lemon wedges and bread for dipping.