Beavertail (rhode Island) Recipe

Time45m

Serves4

Good salinity, mild flavor, sweet finish

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Ingredients

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Method

Preparation

Clean the Clams

Rinse the beavertail clams under cold water to remove any sand and debris. Soak them in fresh water for 30 minutes before cooking.

Mince the Garlic

Peel and finely mince the garlic cloves. Set aside.

Chop the Parsley

Wash and chop the parsley leaves finely. Set aside for garnishing.

Cooking

Melt Butter

In a large skillet, melt the butter over medium heat until it is fully melted and bubbling.

Sauté Garlic

Add the minced garlic to the skillet and sauté for about 1-2 minutes until fragrant but not browned.

Add Clams

Place the cleaned beavertail clams into the skillet and stir to coat them in the garlic butter.

Season the Clams

Sprinkle the Old Bay seasoning, salt, and black pepper over the clams, stirring to combine.

Add White Wine

Pour in the white wine and cover the skillet. Allow the clams to steam for about 5-7 minutes, or until they open up.

Finish with Lemon and Parsley

Once the clams are open, squeeze the juice of one whole lemon over them and sprinkle the chopped parsley. Stir gently.

Serving

Plate the Clams

Using a slotted spoon, transfer the cooked clams onto a serving platter. Drizzle some of the leftover garlic butter sauce over them.

Garnish and Serve

Garnish with additional parsley if desired and serve immediately with crusty bread or over pasta.