Clams in White Wine with Garlic & Butter

Ingredients

1lb (500g) fresh clams, cleaned
3 tbsp (50g) butter
2 tbsp (30ml) olive oil
3-4 garlic cloves, minced
1 colorful bell pepper (mixed colors, e.g., red, yellow, orange), diced
1 sprig thyme
1 cup (300ml) dry white wine
Zest of 1 lime
Medium bunch fresh parsley, chopped
Salt & pepper to taste

Cooking Instructions

Heat butter and olive oil in a large pan over medium. Add garlic, colorful bell peppers, and thyme; sauté until fragrant (1-2 min).

Pour in white wine, add lime zest, and bring to a simmer.

Add clams, reduce heat to low, cover tightly, and cook 4-6 min, stirring once, until clams open.
Discard any unopened clams.

Stir in parsley, salt, and pepper.

Serve with crusty bread to soak up the delicious sauce!

Chef's Note

Wine Pairing Tip: Stick with a Sauvignon Blanc to match the lime zest's brightness, or a lightly oaked Chardonnay for the rich sauce.

How did the thyme and lime zest combo turn out for you? Any other tweaks you'd recommend?