Clams with Garlic & Lemon

I love clams. But, it's all about timing. They get too chewy if overcooked, losing their "je ne sais quoi" and resulting in abject disappointment for the eater. One way to avoid such a scenario is to make them yourself! At home! Once your clams are clean, the cooking phase is very quick. BTW, there are many different takes on how to get your clams grit-free. Choose whichever one suits your schedule; I soaked mine in cold water in the fridge for about 20 minutes. Now, on to the cooking steps:

Saute some chopped garlic, throw the clams in and pour white wine on top of them (add a little salt if you want, but they probably don't need it). Add lemon juice now and/or later when serving. Place a lid on the pot, wait for everything to bubble and the clams to open. Take one out to see if it's cooked enough and then turn the heat off. The only thing left to do is eat and cherish the moment.

One ingredient that was missing from my preparation: butter, which will be included next time because the broth needed some depth and richness. Can't wait to eat clams again! (Parting note: most people insist on bread to mop up the broth and they are totally right. I didn't buy any this time, so chose to drink it straight from the bowl.)