How To Make Littleneck Clams Verde - Best Recipe | Charleston Magazine

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
• Sliced and grilled sourdough bread (optional)