Since Chris is dead-set against eating clams that aren't breaded and deep-fried with the bellies removed, those clams were all mine. Here's what I had for lunch.
Clams in Butter with Scallions
2 1/2 cups shelled clams
1/4 cup (1/2 stick) or so of butter
2 scallions, snipped into bits
Melt butter in a skillet on medium-high. If it is unsalted butter, add a pinch of salt. Add scallions, cook until scallions are translucent, stirring frequently. Add clams, heat for about 3 minutes, stir frequently. Voila! It's ready!
I served this on a bed of brown rice. Simple and delicious.
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