1 tbspn minced garlic
5 tbspn, divided
1 cup white wine (dry - at the time all I had on hand was riesling still turned out AH-MAZING)
1 tbspn lemon juice
3 dzn clams, rinsed and scrubbed (I used cherry stones)
1/3 cup chopped parsley
1 -2 lemons for garnish
In a large skillet, that has a lid. I used my cast iron skillet and then lid from another skillet, melt 2-1/2 tablespoons of the butter over medium heat. Add garlic, stirring constantly, until fragrant (about 30 seconds).
Add wine, then lemon juice. Bring to a boil.
Quickly add clams and remaining butter. Cover and steam until clams have opened (about 7-8 minutes). Occasionally shake skillet back and forth while steaming.
Discard any clams that do not open. Garnish with parsley and lemon wedges, if desired.