Charlie Freedom

I forgot how good clams are.  This afternoon Anne suggested we buy some at the Ballard Farmer’s market and cook them with a little wine, garlic, and butter.  And that’s just what we did.

Heat the garlic in a little oil, then add white wine and some water.  Throw the clams in and enjoy the symphony as they pop open.  When they’re done, pull ‘em out, and toss a few tablespoons of butter into the left over liquid.  When the butter has melted, ladle the delicious sauce over the clams and serve with a hunk of bread.