Clams Steamed with Garlic Scapes

3 pounds littleneck clams

4 tablespoons unsalted butter

5 ounces garlic scapes (a little more or less is fine)

1/2 cup white wine

1 tablespoon parsley, chopped

crusty bread (for serving)

lemon wedges (for serving)

 

Rinse your clams clean in water. Chop the chives into very small pieces. In a large pot or skillet, add these and dump in the butter. Cook on medium heat until the scapes are fragrant (about 2-3 minutes). Add the wine and wait until it starts to simmer. Then add the clams. I like to stir my littlenecks often and pour the liquid over them with a spoon as they cook. This way the lovely broth gets in the shells as they are only slightly open. Stir frequently until they are open all the way (about 15 minutes, depending on the size of your clams). Discard any negative clams that don’t open at all. Then sprinkle the parsley over the clams and stir to combine. Serve with crusty bread and lemon wedges.