Clams In Garlic and White Wine Sauce

Ingredients

Preparation

1
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.
2
Add clams, cover and steam until clams open, about 5 minutes. Discard any clams that do not open.
3
Sprinkle the remaining parsley.
4
Ladle clams into small bowls and offer plenty of crusty bread to soak up the delicious broth.

 



About

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.

Yield:

1.0 servings

Added:

November 12, 2010

Creator:

Related Cooking Videos