Big Clams with Caperberries and Lemon

Total Time:
30 min
Prep:
20 min
Cook:
10 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 6 tablespoons extra-virgin olive oil
  • 1 clove garlic, sliced thin
  • 24 Littleneck clams, scrubbed and rinsed
  • 3 tablespoons caperberries
  • 2 lemons, zested and supremed (segmented)
  • 1/4 cup white wine
  • 1 bunch flat leaf parsley, chopped to yield 1/4 cup
  • Salt and freshly ground black pepper
Directions

In a 12 to 14-inch saute pan, heat the olive oil and garlic over medium heat until the garlic is golden brown.

Add the clams, caperberries, and lemon zest. Cook for about 3 minutes. Add white wine and lemon segments, cover, and cook until all clams have opened.

Season with salt and pepper, add the parsley, and serve immediately.


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