Effing All Clammed Up
Ingredients
- 3 tablespoons butter divided
- 1/4 cup minced garlic
- 1/4 cup chopped green onion
- 2 pounds fresh clams
- 1 1/2 cups white wine
- 1 cup fish, chicken or vegetable stock
- juice of 1/2 lemon
- 1/2 cup cream or half and half
- Chopped parsley for garnish
Clams are bottom dwellers, living rooted in sand and they get their nourishment from sucking in itty bitties of water and sand along with it. Thus, they have a tendency to be sandy or gritty if not rinsed well. No need with our clams! At Effing Seafoods we hold our clams in our live tanks for a minimum of 24 hours to allow them to purge or spit out any sand they may still have in them and give our customers the freshest cleanest clams around!
Trust your Effing fishmonger to supply only the best product available.
An important part of making clams is to be sure to pick through for any half open or damaged clams before cooking but at Effing Seafoods we always try to inspect our product before it leaves the store.
Directions
In a large sauté pan over medium heat, melt 2 tablespoons of butter. Add the garlic and green onion and cook for 3-5 minutes or until softened, stirring occasionally. Add the cockles and cook for another 5 minutes. Add the white wine and bouillon cubes with water or the chicken broth. Bring to a boil then reduce to a rolling simmer and cook until the clams open up, stirring occasionally. Remove from the heat and stir in the lemon juice. Add the remaining tablespoon of butter and the cream and stir. Garnish with parsley and serve immediately. Add your choice of fresh sourdough to soak up all the goodness!
