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Recipe courtesy of Scott Ure on Allrecipes.com
- 50 small clams in shell, scrubbed
- 2 tablespoons extra virgin olive oil
- 6 cloves garlic, minced
- 1 cup white wine
- 2 tablespoons butter
- 1/2 cup chopped fresh parsley
- Wash clams to remove any dirt or sand.
- In a large pot, heat oil over medium heat. Add garlic; saute for 1 minute, or until tender. Pour in the white wine. Boil until wine has reduced to half its original volume.
- Add clams, cover, and steam till clams start to open. Add butter, cover, and cook till most or all of the clams open. Discard any that do not open. Transfer clams and juice to 2 large bowls. Sprinkle with parsley. Serve.
Results: Oops... I got the large clams and they took a long time to open because they were jumbled and then they were overcooked. But the broth was awesome. Also... OMG CLAMS ARE DIRTY!!! I put them in water for 20 minutes, then scrubbed them with my hands, then scrubbed them with a towel. The amount of dirt is disgusting.
2 comments:
Ok, so I had clams for the first time EVER today. Actually just a small taste of one and they didn't taste like I expected them to. It was a fried clam and it was actually ok. This dish actually looks really appetizing, and I love the idea of the pasta in the center. It looks so yummy
They are extremely rubbery when overcooked but I really like them! This was good!
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