Ingredients
3 tablespoons olive oil
1 1/4 pounds smallclams, scrubbed
4 garlic cloves, finely chopped
3/4 cup dry champagne or other sparkling wine
2 tablespoons chopped fresh parsley
1 tablespoon fresh lemon juice
6 tablespoons (3/4 stick) chilled unsalted butter, cut into tablespoon size pieces
salt and freshly ground white pepper
Preparation
Heat oil in heavy large pot over medium high heat. Add clams and cook 2 minutes tossing gently. Stir in garlic and shallots. Add champagneand cook 3 minutes. Cover and steam 5 minutes. Remove opened clams. Cover and cook remaining clams 5 minutes, discard any that do not open. Transfer clams to bowl using slotted spoon. Boil liquid in pan until reduced to 2/3 cup about 5 minutes. Reduce heat to low. Mix in parsley lemon juice. Whisk in butter 1 tablespoon at a time . Season with salt and pepper. Spoon sauce over clams and serve.
