CLAMS WITH CHILES AND GARLIC
Ingredients
- 24 littleneck clams, scrubbed
- 4 garlic cloves, thinly sliced
- 2 tablespoons finely chopped Calabrian chiles
- 4 tablespoons unsalted butter, cubed
- ½ cup clam juice (or white wine)
- ½ teaspoon kosher salt
- Fresh parsley, roughly chopped
Preparation
- Put all the ingredients directly into the steaming pot without the tray. Stir; secure lid.
- Select Seafood, set timer for 15 minutes, and press Start/Stop. Clams are ready when the shells have opened. Discard any clams that have not opened. Serve the clams immediately.
