Pacific Northwest

steamed clams

Cultured butter has a fuller flavor that’s noticeably acidic due to the cream being treated with cultures (like yogurt), allowed to ferment, and then churned.

Makes 6 servings

Total time: 25 minutes

2

1

6

1 1 1 2

6

1 1/2

cups dry white wine (ideally unoaked Chardonnay) leek, white part only, thinly sliced cloves garlic, halved and thinly sliced fresh bay leaf lemon, quartered

Tbsp. kosher salt sticks cultured butter

(16 Tbsp.), room temperature, cubed and divided lb. Manila clams, well rinsed and scrubbed sourdough baguette cup chopped fresh flat-leaf parsley

Place wine, leek, garlic, bay leaf, lemon, salt, and 11/ 2 sticks butter in the bottom of a steamer pot. Turn heat to high for 3–5 minutes to burn the alcohol from the wine. (A big whiff of the pot should not have any alcohol smell.)

Add steamer insert, with clams inside, to pot and cover. Every couple of minutes, lift the lid and check on the clams. Stir gently, with tongs, to redistribute clams. Cook just until clams open,

3–10 minutes.

Meanwhile, cut the baguette lengthwise and spread on the remaining 4 Tbsp. butter.

Grill bread on both sides over hot coals or broil it in the oven, for about 5 minutes; cut bread into 2-inch chunks.

Remove the steamer lid and top clams with parsley. Serve clams out of pot or in bowls with broth and grilled bread.

Per serving: 882 cal; 36g total fat (20g sat);

216mg chol; 1574mg sodium; 45g carb (2g fiber, 1g total sugars); 71g protein