Steamed Clams With Spring Herbs

1. 1

   In a medium pot or large straight-sided skillet with a lid, warm oil over medium heat.

2. 2

   Add garlic and tarragon.

3. 3

   Cook until garlic is slightly softened, about 2 minutes.

4. 4

   Stir in clams and cover pot.

5. 5

   Cook until clams open, 5 to 10 minutes.

6. 6

   Use a slotted spoon or tongs to remove clams from pot, dividing them between 2 serving bowls.

7. 7

   (Discard any clams that dont open.)

8. 8

   Stir chives, lime zest and red pepper flakes into the pan sauce and let cook for 20 seconds.

9. 9

   Stir in butter and lime juice, whisking until butter melts and sauce thickens slightly.

10. 10

    Spoon pan juices over clams.

11. 11

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.