Lemon and Sage Buttered Clams

Was at the U-district farmers market today and picked up two pounds of fresh clams (manila and savory, harvested from the Hamma Hamma River Delta in the Hood Canal) from a seafood vendor.

This is a good cooking liquid for clams:

1/3 c freshly made garlic-sage butter

1/2 lemon peel, no pith, thinly sliced

juice of half a lemon

1 tbsp Chinese cooking wine (or substitute with a dry sherry)

1/4 c water

You'll need a covered casserole pan for this. Since most of the cooking happens with the lid on. If the clams are fresh, like these were, all the clams should open within 2-3 minutes of cooking. Don't cook them for longer than 5 minutes, or the meat will be tough and chewy.

Cheers!