Steamed clams can be as simple or as complicated as you want to make them. This particular recipe will require you to slice and dice a few things, but the return far outweighs the effort from our perspective. Enter: Serrano Garlic Clams

Ingredients: 

• 3 TB butter
• 3 garlic cloves, minced
• 1 medium onion, diced
• 2 serrano peppers, sliced
• Salt & Pepper, to taste
• 1 TB fresh thyme
• 1 TB fresh rosemary
• 1 TB fresh oregano
• juice of 1 lemon
• 1 can petite diced tomatoes with green peppers
• 1(ish) cup white wine (more if you'd like extra broth)
• 100 littleneck clams
• pita bread pieces, warmed

Directions: 

• In a medium pot, sauté butter, garlic, onions, and serrano peppers.
• Add salt, pepper, thyme, rosemary, and oregano. Mix and let simmer for a few minutes to incorporate the flavors.
• Add lemon juice, diced tomatoes, and white wine.
• Bring to a boil.
• Reduce heat and add Cherrystone Aqua-Farms littleneck clams. Steam until clams open.
• While clams are steaming, warm pita to serve alongside clams (for sopping up the broth!).
• We like to pour the clams and broth into a just-deep-enough pan so the broth is more accessible. Serve in shallow bowls for easy broth access (or gather 'round and eat directly from the pan - no judgement here).