Scott Ure’s Clams And Garlic
This recipe is not only simple but is absolutely delicious! These clams are steamed open with wine and braise in their own juices making them perfect on their own with some crusty Italian bread or pour over pasta like linguine.
- 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.
Photo and recipe from www.AllRecipes.com
Posted in Recipes and Pairings
- June 9, 2014
- by Kristina Manning