Garlic Clams
From jaie 18 years ago
- 10 minutes to make
- Serves 4
If you're lucky enough to have clams, try this. Not really quick, but it is easy to make. Great for a picnic or outdoor event. Double our triple for how ever many guests you have.
Ingredients
- 2 pounds littleneck clams shopping list
- 2 teaspoons of olive oil shopping list
- 2 tablespoons finely chopped onions, I just always use sweet or red shopping list
- 2 tablespoons chopped garlic shopping list
- 1/2 cup dry white wine, something you'd drink (NOT grocery store cooking wine...yuck!) shopping list
- 1/4 cup chopped red bell pepper (can be omitted) shopping list
- 2 tablespoons fresh lemon juice, no seeds shopping list
- 1 tablespoon fresh parsley, chopped shopping list
How to make it
- Discard any clams that remain open when tapped with your fingers. (They are junk)
- To clean clams, scrub with a stiff brush under cold running water.
- Soak the clams in a mixture of 1/2 cup of salt to 1 gallon of water for 20 minutes. Drain water and repeat 2 more times. (This is the most time-consuming part, but I learned this while living in Baltimore. I had "sandy clams" up in New England once and thought I'd never eat another clam again. Then, I got this tip!)
- Heat oil in a large saucepan over medium-high heat until hot.
- Add onion and garlic; cook and stir about 2-3 minutes or until garlic is tender but not brown.
- Add clams, wine, pepper and lemon juice.
- Cover
- Simmer for 5-10 minutes, or until clams open.
- Transfer clams as they open to a large bowl; cover
- Discard any clams the do not open!!!
- Increase heat to high.
- Add parsley, boil until liquid reduces to about 1/2 cup.
- Pour over clams.
- Serve immediately.
- Garnish with extra parsley springs, if you're feeling fancy :)
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