24 manila clams (1 1/4 pounds) – See kitchen note

2 tablespoons olive oil

1 shallot, minced

1 garlic clove, minced

3/4 cup dry white wine, like sauvignon blanc

2 – 3 cups water, as needed to submerge clams

1/2 lemon, cut into small wedges

1 tablespoon roughly chopped parsley (optional garnish)

4 tablespoon unsalted butter, melted

Method:

1.  Working with one clam at a time, rinse and gently scrub removing any blemishes. Set to the side.

2.   In a medium size saucepan over medium heat, add olive oil and allow to heat, approximately 1 minute. Add shallots and allow to cook while occasionally stirring until soft and translucent, approximately 2 – 3 minutes.

3.   Add garlic and cook until just fragrant, approximately 15 – 30 seconds.

4.   Add wine and bring to a simmer. Allow to simmer while occasionally stirring until reduced by half, approximately 6 – 8 minutes.

5.   Add clams and lemon wedges and cover with water ensuring clams are completely submerged. Bring to a simmer, cover and allow to cook until clams just open, approximately 5 – 8 minutes – See kitchen note.

6.   Using a slotted spoon, transfer cooked clams to a serving bowl – discarding any clams that have not opened – garnish with fresh parsley (if using) and serve with melted butter and an empty bowl on the side for shells.

Kitchen Note: When purchasing clams, always check to ensure they have a clean fresh saltwater odor and that the clams are tightly closed. Don’t be afraid to have them check each one, one at a time, as shells that are opened before cooking are dead and can make you very sick!

As soon as clams open, remove from heat and serve immediately!