Place a lidded casserole over medium heat and sauté the
Butter (2 Tbsp)
Deglaze the dish with the
Dry White Wine (1/3 cup)
then reduce the liquid by half.
Fresh Cream (1 cup)
Garlic (2 cloves)
then scatter in the
Grated Parmesan Cheese (1/2 cup)
and stir to combine. Season lightly to taste, with
Coarse Sea Salt (to taste)
Coarse Black Pepper (to taste)
Once the sauce has thickened to a creamy consistency, add in the
Fresh Clams (1.1 lb)
. The natural liquid from the clams will loosen up the sauce. Cover the dish with it’s lid and steam for about 6 to 8 minutes, or until all the clams have opened – being sure to discard any that haven’t.
Scatter a few fronds of
Fresh Dill (to taste)
over the top of the dish, drizzle with a little
Olive Oil (to taste)
and serve the clams immediately with lemon wedges and fresh bread.