Last week the hubby was out of town for a work trip, so I was flailing all over the place trying to keep our ship running. On Thursday, I took the kids to stock up on food for the weekend, and Ge Ge lost it — and I mean lost it — over a tank of live littleneck clams. I’d planned on kind of mailing it in for dinner that night by having us all raid the ‘fridge for leftovers, and so I told Ge Ge the clams would have to wait.
Ge Ge pleaded with me. “Puh-lease, can’t we just have a little bit of clams?” I opened my mouth to decline again, and then I paused. It’s not like he was asking me for cake or pizza or any number of things three-year-olds ask for. “You can use the basil I’m growing in my garden, mama! Puh-lease puh-lease puh-lease!!!”
I caved, and into the cart went 5 pounds of littleneck clams, and we ate them in spurts all weekend. On the first night, I made streamed littleneck clams with basil and garlic. Ge Ge sang to his supper. “Oh clams, how I love you,” he bellowed.
Yeah, I believe him.
Update: this post also appeared on Charleston Grit, Charleston Magazine’s online blog! Check it out here.
- 2-3 pounds fresh clams, scrubbed thoroughly
- 2 cloves garlic, minced
- 1 cup white wine
- 2 tablespoons butter
- 1 cup loosely packed fresh basil, chopped
- freshly ground pepper, to taste
- Melt 1 tablespoon butter in large, heavy pan over medium heat. Add garlic and cook, stirring one minute.
- Add clams and white wine and immediately cover, reducing heat to low.
- Steam for approximately 7-9 minutes or until clams are mostly open.
- Remove from heat and add second tablespoon of butter, ground pepper and basil. Serve immediately.