Clams in White Wine & Pepperoni Butter

clams steamed in white wine with pepperoni butter, lemon, & parsley
serves 2

These clams are extraordinary. You can substitute mussels for the clams if you prefer. Serve with crusty bread and crispy cool wine.

ingredients -

• 1 pound nice clams or mussels

• 1 shallot, thinly sliced

• 4 oz pepperoni butter, cut into small-ish cubes

• 6 oz white wine or manzanilla sherry

• parsley, roughy chopped

• lemon

steps -

1. Purge the clams by rinsing several times in cold water. I rustle them around with my hands a bit to get the sand out. It’s very theraputic.

2. Place shallot slices and a dab of pepperoni butter in a medium pot over med-low heat. Cook until translucent.

3. Add clams and white wine, then turn heat to med-high. Cook until clams fully open, no longer. Discard any clams that did not open.

4. Spoon clams into a serving dish, leaving the liquid in the pot.

5. Whisk pepperoni butter into the remaining liquid a few chunks at a time.

6. Toss in parsley and season with lemon.

7. Serve with extra lemon wedges and toasted sourdough. Oh yeah, and drink the rest of that lovely wine!