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Littleneck clams, rinsed and cleaned.
juice 1, cut the other into wedges.
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Melt butter in a pot over medium heat.
Add the garlic and cook for another 2 minutes. Note: Be careful not to burn the garlic.
Add wine and increase heat until wine is brought to a simmering boil.
Add the clams and cook for 5-7 minutes, stirring occasionally, until clams have opened.
Discard any clams that did not open.
Add parsley and lemon juice and stir to combine.
Transfer clams and broth to a serving bowl and mix additional lemon wedges into the bowl.
Serve with crusty bread for dipping.
Make it Dairy Free!
A dairy-free variant of this recipe can be made.
Just substitute Earth Balance Natural Buttery Stick for butter.
This recipe has the following nutrient totals:
Protein 79.5 g
Carbohydrates 23.1 g
Iron 7.36 mg
Fiber 1.42 g
Calcium 176 mg
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The chart shows both nutrition totals as well as per-ingredient nutrition.