Clams In Garlic and White Wine Sauce
By: HGourmet_Foodie
Published: Friday, November 12, 2010 - 2:15pm

Ingredients




2 tablespoons extra virgin olive oil (or butter)
6 garlic cloves, smashed
 cup Italian parsley, chopped
1/4 teaspoon hot pepper flakes
1/2 cup dry white wine
2 pounds fresh clams
1 red onion; chopped
1 small red bell pepper thinly chopped
1 green chili (optional)

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.