|5||tablespoons Unsalted Butter, divided|
|1||tablespoon fresh minced garlic|
|1||cup white wine|
|1||tablespoon lemon juice|
|3||dozen little neck clams, rinsed and scrubbed|
|1/3||cup chopped fresh Italian parsley|
|Wedges from 1 lemon for garnish, if desired|
2 tablespoons of the butter over medium heat. Add garlic and cook, stirring constantly, until fragrant (about 30 seconds).
Add wine and lemon juice. Bring to a boil.
Add clams and remaining butter. Cover and steam until clams have opened (about 7-8 minutes). Occasionally shake skillet while steaming.
Discard any clams that do not open. Sprinkle evenly with parsley and garnish with lemon wedges, if desired. Serve with a french baguette or on their own!