Steamed Clams with Spring Herbs and Lime
Many people are intimidated by clams, but they’re actually one of the easiest things to make. Quick, healthy, and 100 percent addictive, this herb-y citrus-y version is a new goop favorite. Don’t forget bread to soak up the juices!
1 tablespoon extra-virgin olive oil
2 stalks of green garlic or 2 regular garlic cloves, thinly sliced
2 tablespoons chopped fresh tarragon or basil leaves
30 littleneck clams (about 2 ½ pounds), scrubbed
¼ cup minced fresh chives
finely grated zest of 1 lime
pinch of red chile flakes
2 tablespoons unsalted butter
1 ½ tablespoons fresh lime juice
1. Warm the olive oil in a medium pot or a large straight-sided skillet (use one with a lid) over medium heat. Add the garlic and tarragon; cook until the garlic is slightly softened, about 2 minutes.
2. Stir in the clams and cover the pot. Cook until the clams open, 5 to 10 minutes.
3. Use a slotted spoon or tongs to divide the clams between two serving bowls, discarding any that don’t open. Stir the chives, lime zest, and chile flakes into the sauce in the pot, and cook for 20 seconds. Add the butter and lime juice, whisking until the butter melts and the sauce thickens slightly. Spoon the pan juices over the clams, and serve immediately.