Green Garlic and Butter Clams
- 1 green garlic, washed, outer skin around the bulb removed, thinly sliced, bulb and greens
- 1/4 cup finely chopped parsley
- 1 tablespoon sweet butter
- 1/4 teaspoon pepper
- 1/4 cup water
- 4 pounds butter clams, washed
- Saute the garlic and parsley in the butter until lightly browned.
- Season with black pepper, add water and clams.
- Cover and cook 5 minutes over high heat.
- Transfer the clams that have opened to a serving bowl.
- Continue cooking any clams that havent opened for another 2-3 minutes.
- Discard any clams that havent opened.
- When you pour the broth over the clams, do so slowly so any sediment is left behind to be discarded.
- Serve with fresh bread.
green garlic, parsley, sweet butter, pepper, water, butter
Taken from cooking.nytimes.com/recipes/1015573 (may not work)