Nothing could be easier than steaming clams, and purists need no adornments to enjoy their briny sweetness. Nonetheless, adding a few ingredients like wine, cream, and herbs turns a casual dish into something special.
|1/3 cup||thinly sliced leeks|
|2 cloves||garlic (minced)|
|1/2 cup||dry white wine|
|3 pounds||littleneck clams (scrubbed)|
|3 tablespoons||heavy cream|
|2 tablespoons||minced fresh tarragon|
|1 tablespoon||minced fresh Italian flat leaf parsley|
Melt the butter in a large pan or stockpot over medium heat and add the leeks. Cook, stirring frequently, until the leeks soften, about 5 minutes. Add the garlic and cook another 2 minutes.
Add the wine to the pan, raise the heat to high, and bring to a boil. Add the clams, cover the pan tightly, and cook for 5 minutes. Remove the clams from the broth, discarding any that haven't opened. Cover the clams with foil to keep them warm.
Return the broth to a boil over high heat. Add the cream, tarragon, and parsley, and cook 2 minutes. Return the clams to the pan and cook for 1 minute to heat through. Serve immediately.