I will tell you what. When you are hungry and strapped for time and you have 2 pounds of clams staring at you from the fridge, there is only one thing to do, right?

Steam them in a bog pot with butter and wine. Don’t you think?

And then toast some rustic bread with olive oil for dipping, I mean SOPPING up all of the broth or just kind of using as a utensil to shovel broth into your both and down your chin and allover the front of your shirt.

And then you will just use your elbows and shoulder to block your husband from getting to the tender perfect little clams dripping with butter, wine and garlic and chili which you are also using as utensils to get the broth to your mouth (and chin and shirt)

I’m pretty sure that you get the picture…..

To make these Wine and Butter steamed Clams, this is what you do:

In a large sauté pan, melt the butter and add the garlic, chili and lemon zest and sauté for 2 minutes over medium heat. Add the wine and simmer another 2 minutes.

Add the clams and add the lid to the pot. Steam the clams for about 3 minutes until they are all just steamed open.

Transfer the clams with a slotted spoon to a large serving bowl.

Boil the remaining broth over high heat for a couple minutes. Add the fresh parsley and a sprinkle of kosher salt and pour the broth over the clams.

Serve immediately with grilled bread.