Impossibly Easy Gourmet Clams
- 3 tablespoons butter
- 2 cups (8 ounces) chopped leeks (white part only)
- 40 small Virginia clams, rinsed and scrubbed under cold water*
- 1 cup dry white wine
- 1/4 cup chopped fresh tarragon (1 1/2 tablespoons dried)
- freshly ground black pepper to taste
*approximately 4 pounds
Heat 1 tablespoon butter in a large high-sided sauté pan over medium heat. Add leeks and cook for 3-4 minutes until soft. Stir in clams and wine, cover and simmer for 4 minutes or until clams have opened. Stir in remaining butter, sprinkle with tarragon, season with pepper and serve immediately.
Serving suggestion: Serve with crusty country bread.
Yield/Servings: 4 servings
Total Calories: 202
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