Ingredients:

1 tbspn minced garlic

5 tbspn, divided

1 cup white wine (dry - at the time all I had on hand was riesling still turned out AH-MAZING)

1 tbspn lemon juice

3 dzn clams, rinsed and scrubbed (I used cherry stones)

1/3 cup chopped parsley

1 -2 lemons for garnish

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Directions:

In a large skillet, that has a lid. I used my cast iron skillet and then lid from another skillet, melt 2-1/2 tablespoons of the butter over medium heat. Add garlic, stirring constantly, until fragrant (about 30 seconds).

Add wine, then lemon juice. Bring to a boil.

Quickly add clams and remaining butter. Cover and steam until clams have opened (about 7-8 minutes). Occasionally shake skillet back and forth while steaming.

Discard any clams that do not open. Garnish with parsley and lemon wedges, if desired.

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Enjoy!

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