How To Make Littleneck Clams Verde - Best Recipe | Charleston Magazine
Recipes Featured - The city magazine for Charleston, South Carolina, since 1975, Charleston is the authority on living well in the Lowcountry, embodying the beauty, style, and sophistication of our...
Ingredients
- 2 Tbs. olive oil
- 3 shallots (about 3 oz.), peeled and thinly sliced
- 3 dozen littleneck clams, shells rinsed well
- 4 oz. white wine, sauvignon blanc preferred
- 1/2 cup Red Clay Verde
- 1/2 lb. unsalted butter, diced and kept cold
- 1/4 cup roughly chopped cilantro leaves
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