Clams with Butter, Garlic and White Wine Sauce served over Linguine
3 Tablespoons butter
2 Tablespoons minced Garlic
2 Green Onions, chopped
1 teaspoon Red Pepper Flakes, optional
1 cup Elk Island Merge White or Sauvignon Blanc
2 pounds steamer clams or about 50 – Little Neck my preference
Fresh Ground Black Pepper
Grated Parmesan Cheese
Cooked Linguini- put water on to boil and when you start preparing the clams, start cooking the pasta
This can be made on the stove top or instant pot- your choice- I choose the Instant pot method
Turn Instant pot on to Saute Mode and wait until the “hot” word appears. Add the butter, garlic, green onions and red pepper flakes and saute for two minutes. Add the white wine and heat for 1 minute. Add the cleaned clams to the pot. Place on the lid, with the valve in the locked position. Press the normal Pressure button and set for 1 minute. When done cooking, open the vent to quick release the pressure. Remove the clasm, discard any that are still closed. Spoon cooked pasta into bowls, top with clams, spoon broth over pasta, top with Black Pepper Parmesan Cheese, Parsley, and a squeeze of fresh lemon.
Stove Top Method
In large pan over medium heat, melt the butter. Add the garlic, green onions and red pepper flakes and cook for 2-3 minutes white stirring. Add the white wine and bring to a simmer. Add the clams and cook for 3-4 minutes until the clams open. Remove the open clams to serving bowls of cooked pasta and top with Black Pepper, Parmesan Cheese, Parsley and a squeeze of fresh lemon.
Note if you would like the broth thicker, you can either reduce it by boiling or thicken with cornstarch.