Big Clams with Caperberries and Lemon

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.

Next Recipe

More recipes? Try these recommendations:

Similar Recipe

Fried Clams and Oysters