Clams In Garlic and White Wine Sauce


6 garlic cloves, smashed
1/4 teaspoon hot pepper flakes
2 pounds fresh clams
1 green chili (optional)


In a large pan, heat oil over medium heat; add garlic, half of the parsley, chopped onion, bell pepper and the hot pepper flakes; fry for 1 minute. Add wine; bring to boil over medium high heat.
Add clams, cover and steam until clams open, about 5 minutes. Discard any clams that do not open.
Sprinkle the remaining parsley.
Ladle clams into small bowls and offer plenty of crusty bread to soak up the delicious broth.


Clams are seasonal and commonly available in summer months in local stores. I am a big time sea food lover and always in a hunt for a good bargain. I could not believe my eyes when I saw these beautiful jumbo clams are on sale in my local fish market. I bought two dozen of them home and soaked them up for 1 hr to get any excess sand or dirt out.

When you buy clams, be sure all the clams are tightly closed; otherwise you need to throw the unopened ones later in the cooking process. Today I am going to make a great appetizer dish, clams in garlic and white wine sauce. This dish is so simple and rich, the resulting sauce is better than the clams themselves.


1.0 servings


Friday, November 12, 2010 - 2:15pm


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