Garlicky, buttery, steamed clams with white wine, sun-dried tomatoes and fresh parsley. For this recipe, you'll need manila clams and garlic butter, which you can purchase as a kit here, or you can purchase clams as a standalone item here and add our house-made garlic herb butter, or make your own. Serve with a crusty baguette or grilled sourdough bread!

Ingredients

• 5lb manila clams
• 8oz garlic herb butter
• 1/2 cup dry white wine
• 1/3 cup sun dried tomatoes
• fresh parsley, to garnish

Directions

1. Rinse the clams under cool water to remove any dirt/sand
2. Using a large pan (with fitted lid), add the garlic herb butter, white wine and sun dried tomatoes and cook over medium-high heat. Stir to combine
3. When liquid begins to bubble, add clams to pan, stir and cover with lid. Turn to medium-high heat
4. Cool until clams are fully open (3-4 minutes). Discard any unopened shells
5. Remove the clams from the pan and plate in a bowl, pour sauce over top and garnish with fresh parsley
6. Serve with crusty bread and enjoy

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