Littleneck Clams with Green Garlic Butter and Leftover Wine

1. Prepare Green Garlic Butter

Combine the chopped parsley, unsalted butter, and half of the green garlic in a food processor. Pulse until the mixture is well-blended and forms a vibrant green garlic butter. Set this aside.

2. Cook Green Garlic

In a large pot, heat the olive oil over medium heat. Add the remaining green garlic, stirring occasionally, and cook for about 3 minutes until it becomes fragrant and just before it begins to brown.

3. Add Wine and Clams

Pour in the white wine and let it cook for 1 to 2 minutes. Add the cleaned littleneck clams to the pot and cover with a lid. Let them steam for about 5 to 10 minutes, checking occasionally until all the clams have opened.

4. Finish with Parsley Butter

Once the clams have opened, remove the pot from heat and add the prepared parsley butter. Shake the pot gently, ensuring the butter melts and coats each clam.

5. Add White Beans (Optional)

If using white beans, add them to the pot, season with salt and pepper, and let them simmer for 1 to 2 minutes to soak up the remaining flavors.