Warm up With a Bowl of Buttery Clams

This dish not only is easy to make, but also will warm you as you embrace the cooler weather.

A bowl of garlicky clams are steamed in wine and swimming in their buttery juices. Lynda Balslev for Tastefood

If you’re looking for a warm and cozy fall meal, try this simple dish. A bowl of garlicky clams, steamed in wine and swimming in their buttery juices, not only is easy to make, but also will warm you as you embrace the cooler weather.

If possible, choose littleneck clams for this recipe. Littlenecks are the smallest of the hard-shell clams and are known for their sweet flavor and tenderness. They’re a favorite for serving lightly steamed, as well as raw on the half shell, and tossed with pasta. One pound will yield 10 to 12 clams, depending on their size. If you can’t access littlenecks, you can also use soft-shell clams or Manila clams.

Store the clams in your refrigerator in a breathable container such as a mesh bag or a bowl covered with a damp cloth, and use within one day of purchase. When ready to prepare, before washing, discard any opened clams that do not close when tapped or any clams with broken shells. Rinse the clams under cold water, gently scrubbing them clean. When the clams are cooked, their shells will open. If any remain unopened, discard them.

Ladle the clams and broth into wide bowls and serve with slabs of crusty bread or garlic bread for soaking up the sweet broth.

Buttery Garlic Clams

Active Time: 20 minutes Total Time: 20 minutes Serves 3 to 4

• 3 tablespoons unsalted butter
• 1 tablespoon extra-virgin olive oil
• 4 garlic cloves, minced
• 1/4 teaspoon crushed red pepper flakes
• 1 1/2 cups dry, un-oaked white wine, such as sauvignon blanc
• 2 tablespoons fresh lemon juice
• Kosher salt
• Freshly ground black pepper
• 2 pounds littleneck clams, about 24, rinsed and scrubbed clean
• 1/4 cup chopped Italian parsley leaves
• Lemon wedges for serving

In a large, deep skillet, melt the butter in the oil over medium heat. Add the garlic and red pepper flakes and sauté until fragrant, about 30 seconds. Add the wine, the lemon juice, and a generous pinch of salt and black pepper.

Bring to a gentle boil, then add the clams. Cover the pan and reduce the heat to medium-low. Steam the clams until the shells open, 5 to 7 minutes, depending on the size of the clams, shaking the pan once or twice.

Remove the lid and discard any unopened clams. Taste the broth and season with additional salt and pepper, if desired.

Divide the clams and cooking liquid between serving bowls. Sprinkle the parsley over the clams and garnish with lemon wedges. Serve immediately with crusty bread or garlic bread.