Servings
2-4
Total time
20
minutesGarlic, butter and white wine team up with our Chackbay Blend for down-the-bayou twist on this steamed classic. Clams bathe in a fragrant broth just begging to be soaked into warm, crusty bread. This indulgence is made even better because of its simple preparation and quick timing. Pour a glass of Chardonnay and dig in.
Ingredients
2 lbs small clams
1 stick butter
4 cloves garlic, minced
1 shallot, finely diced
2 tsp Chackbay Blend
1 cup white wine
Fresh parsley for serving
Warm crusty bread for serving
Instructions
- Place the clams in a large bowl and top with cool water. Soak the clams for 20 mins to expel any grit.
- In a large dutch oven, melt the butter over medium heat. Add the garlic and shallot, sauté until fragrant about 1-2 minutes. Add the Chackbay Blend and saute for 1 minute.
- Add the white wine, bring to a boil. Add the clams, reduce to a simmer and cover. Steam the clams until they open, about 7 minutes.
- Squeeze the lemon half over the steamed clams and sprinkle with chopped parsley. Serve with warm, crusty bread.
