LEMON BUTTER CLAM
We went out of town this past weekend and every time we are in Pensacola, Florida…we would stop by Joe Patti (local seafood store) so I can grab some seafood. I LOVE that place. They have all kinds of seafood. Every time we go there..I never leave without buying an ice chest full of fresh SEAFOOD.
This trip I got some really good clams,lobsters, LUMP crab meat, fresh filet of assorted FISHES. Even their baguettes are delicious. They also sell many different kinds of seasonings, vegetables, kinds of dips, cheese, and bake goods.
I grabbed 3 bags of clams for dinner that night knowing that we be home late and the kids would be starving….since it is the easiest and QUICKEST items to make.
Clams (washed and clean–I just used a scrub that I have for clams n mussels–set aside in a colander to drain all excess water)
1 Stick Butter
4 cloves garlic (minced)
2 cup of White Wine (use the ones that you would drink..those are the best)
4 drops of Lemon Essential Oils
****if you don’t have lemon essential oil…use juice of 2 lemons
1 lemon cut into thin slices (garnished)
Chopped parsley (garnish)
In a big sauté pan I melted my butter and threw in the minced garlic .. Cook until the garlic is translucent. Be careful not to burn the garlic. Then pour in the 2 C white wine and clams. Then added the LEMON ESSENTIAL OILS (add the juice of the lemons if you aren’t using the essential oils). Then cover for about 15 minutes. Making sure the clams is open.. Toss the clams that are not open.
Uncover and toss until all the ingredients are nicely incorporated. Taste and add salt and pepper to taste.
Pour into a deep dish and garnish with lemon slices and chopped parsley. Goes great on top of butter pasta also.