Impossibly Easy Gourmet Clams

Recipe courtesy of Virginia Marine Products Board.

Recipe Ingredients:

3 tablespoons butter
2 cups (8 ounces) chopped leeks (white part only)
40 small Virginia clams, rinsed and scrubbed under cold water (approximately 4 pounds)
1 cup dry white wine
1/4 cup chopped fresh tarragon (or 1 1/2 tablespoons dried tarragon)
Freshly ground black pepper to taste

Cooking Directions:

1. Heat 1 tablespoon butter in a large high-sided sauté pan over medium heat. Add leeks and cook for 3 to 4 minutes until soft.
2. Stir in clams and wine, cover and simmer for 4 minutes or until clams have opened.
3. Stir in remaining butter, sprinkle with tarragon, season with pepper and serve immediately.

Makes 4 servings.

Nutritional Information Per Serving (1/4 of recipe): Calories: 202; Total Fat: 10g; Cholesterol: 64mg; Total Carbs: 11g; Protein: 17g; Sodium: 79mg.

Recipe and photograph courtesy of Virginia Marine Products Board.