Chef Addison, Cameo Heights Mansion
1 pound fresh clams (in shell)
4 T. butter
1 heaping T. fresh crushed garlic cloves
¼ c. good quality white wine
Heat a stainless steel sauce pan on high for about 2 minutes. Add fresh clams. Leave on high and toss. Add 3 T. butter, crushed garlic and fresh ground cracked pepper and kosher salt. Turn heat down to medium. Add in 3 t. fresh chopped dill. Once the clams open, add the white wine to the pan and 1 more T. butter. Swirl and reduce sauce a bit to thicken. Pile in a bowl and top with more fresh chopped dill and lemon wedges. Serve hot!