- 1/2 stick salted butter
- 1-2 medium to large garlic cloves, peeled
- 10 oz Chardonay
- 1 to 1 1/2 dozen littleneck clams, cleaned
- sea salt & fresh cracked pepper to taste
- 1/4 c finely chopped fresh chives
- Melt the butter in a medium to large skillet over medium/medium-high flame. Once the butter has melted and turned light to medium golden, add the garlic and allow to simmer ((leaving the garlic whole will help prevent burning – but still, but be sure the garlic does not burn)) for 2 minutes.
- Next, add white wine and clams to the garlic & butter. Cover and allow to cook/steam for 10-12 minutes over medium-high flame. After 12 minutes, take a peek. If all of the clams are open, turn off the flame, remove the garlic and season the sauce to taste.
- If a few of the clams are still closed, re-cover and cook for 2-3 additional minutes. If any clams remain closed at the point, toss them out.
- Season to taste, spoon the sauce over (and into the clams), top with chopped chives & serve.