5 pounds steamer clams
1 bottle white wine
2 medium sweet onions
2 cloves garlic
1 bunch parsley, chopped
1/4 cup butter
Salt and pepper
Preparation:
Wash clams in cold water. Put in bowl of cold water to let clams release their sand.
Peel onions, cut in half then slice thinly. Mince garlic cloves. Melt butter over medium heat in large, high-sided skillet. Sauté onion and garlic in butter until soft. Turn heat up to high and pour bottle of wine into skillet.Add clams. Cover skillet and steam until all clams open.
Adjust seasonings with salt and pepper as necessary. Sprinkle with parsley.
Serve with crusty French or Italian bread and a good bottle of white wine.
Variation:
This recipe works just as well with fresh Penn Cove mussels in lieu of clams.
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