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| Scott Ure's Clams And Garlic |
"So simple, but so good - steamed clams served in their own liquor. Serve with a crusty Italian bread, or over pasta."
Ingredients :
- 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
Instructions :
| Prep : 25M | Cook : 4M | Ready in : 50M |
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- 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.
Notes :
- Try with a Sauvignon Blanc or an Oregon Pinot Gris.
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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