Clams in Butter Wine Sauce With Herbs

Cook time: 12-15 minutes | Yield: 4 servings

Ingredients

• 4 tablespoons unsalted butter
• 3 tablespoons shallots, minced
• 3 tablespoons garlic, minced
• 1 teaspoon red crushed pepper
• 1 cup dry white wine
• 3 dozen littleneck clams, scrubbed and cleaned
• 2 tablespoons tarragon
• 2 tablespoons mint
• 1 baguette, cut on a bias and toasted

Directions

Clean and scrub the clams. Keep over ice. In the meantime add butter to a Dutch oven on medium heat. Once butter has melted add the shallots and cook for about 2 minutes then add the garlic and red crushed pepper. Cook until the garlic becomes fragrant. Add the wine and let it cook off for about 2 minutes. Add the cleaned clams and cover with a lid. Let it cook and steam for about 5 minutes until all the clams have opened. Discard any clams that have not opened. Add the tarragon and mint. Stir to mix in the herbs. Serve with toasted bread on the side.