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White venus clams with lemon
White venus clams are hearty, homegrown shellfish. The salty taste of the clams pairs perfectly with the creamy butter and garlic.
Ingredients
- 1 kg white venus clams
- 150 gram unsalted butter
- 6 cloves garlic sliced
- 1 lemon juice and grater
- 1 bunch flat-leaf parsley chopped
- 1 glass white wine
Instructions
- Melt the butter in a pan
- Add the garlic and lemon zest to the melted butter
- Add the shells to the pan and deglaze with the glass of wine
- Cover the pan with a lid and ladle frequently until all the shells are open
- Serve with the lemon juice and parsley
Notes
Tip: serve with bread for dipping