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Monday, August 8, 2016

Another good clam recipe

Steamed Clams in White Wine, Garlic, and Butter Recipe
Serves 2-4 people as an appetizer.   This recipe calls for 2 pounds of clams BUT just one person use 1 pound of clams would be more than sufficient

If you're only going to serve one person cut the ingredients in this recipe by 25%.  

3 tablespoons butter
3 cloves fresh garlic, minced
1/2 cup dry white wine 
2 pounds of clams (Littlenecks or butter clams ) rinsed and cleaned
3 tablespoons fresh parsley, chopped
*optional 1 small lemon cut into wedges

Melt butter in a medium pot over medium heat. Add garlic and cook for 2-3 minutes until garlic is fragrant but not burned. Add wine and increase heat to medium-high until wine is brought to a simmering boil. Add clams and cooked covered for 5-7 minutes, stirring occasionally, until clams have opened. Discard any clams still closed. Add parsley and give the pot a quick stir. Transfer clams and broth to a large serving bowl, serving with lemon wedges on the side.

If you want to save on cleanup just pick Tham out of  the cooking pot 

But don't forget 1/4. stick of butter to dip the clams in

And don't forget the wine glass for the rest of the wine in the bottle


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