Steamed Clams with Garlic and Chives

This was my first time cooking and eating clams. It was surprising easy. Like less than 15 minutes to make easy. And it comes with dipping wine butter, y'all. Steven loved the clams and I loved the dipping. Can you guess which one of us is the porker?  Henry loved the shells and his peanut butter sandwich.

Highly recommend you pair these with a summer day, a cool breeze, a shady patio, and a glass of the leftover wine.

Steamed Clams with Garlic and Chives

Adapted from Whats Gaby Cooking

Serves 2 for dinner, more for appetizer

• 2 tablespoons butter
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 2 shallots, finely chopped
• a couple of shakes of red pepper flakes
• 1 cup pinot grigio (use the cheap stuff)
• 2 pounds of clams (about 2 dozen)
• 3 tablespoon chives
• 1 lemon
• toasted baguette for serving

Heat butter and olive oil in a large shallow skillet over medium-heat.  Add garlic, shallots, red pepper flakes, and cook for 2 or 3 minutes until garlic is fragrant.

Add wine and increase heat to medium high. The wine should be simmering.

Add clams, cover, and cook for 6 minutes until clams have opened. Toss any that are closed.

Add chives and juice from the lemon. Give the pot a stir and serve in a big serving dish.  Make sure to get all the cooking liquid to dip the toasted baguettes in.