The idea to make this recipe started when we were asked to bring over an appetizer/starter for an Italian-themed dinner one weekend. We knew mussels were coming into season, I had been wanting to try cooking shellfish, and Jeremy and I both love the mussels in white wine dish that’s available at quite a few of our favorite restaurants, so all those factors led us to opting to prepare that to bring over to the Golds for dinner. We visited our local fish monger early that morning but the mussels had not come in yet, all he had were clams. Figuring they couldn’t be that different we opted for those and headed back to the house. A quick Google search yielded this steamed clams in white wine recipe and it is perfect. I did feel a bit bad when we dropped the clams into the hot broth, but despite that we were well rewarded with a tasty dish. Just the right amount of citrus, butter and wine, topped with parsley and served with fresh foccacia, it’s wonderful how something so simple can taste so amazing when you have good ingredients. We did add a tablespoon or so of clam juice just to up the salty/brine-y/clam-y flavor but that was the only tweak to the recipe.
Jeremy and I later made this same dish but turned it into an entree and served it over linguini, also recommended.
