MAIN DISHES: SEAFOOD

Clams à la Denise

TESTER’S COMMENTS

Yummy! With asparagus, this dish made for a “spa” lunch. It’s a great recipe to keep on hand. If you do your own clamming, you’ll know that rinsing as described is very important.

–C.S.

 

3	dozen fresh cherrystone or littleneck clams
3	tablespoons butter
1	tablespoon olive oil
1	onion, minced
1	large clove garlic, minced
½	teaspoon dried oregano
¼ to ½	teaspoon crushed red pepper flakes, or to taste
	salt, to taste
⅓	cup chopped fresh parsley
¼	cup dry white wine

 

Scrub clams well under running cold water to remove sand and seaweed.

 

In a pot, bring 1 cup water to a boil. Add clams and return to boiling. Reduce heat to medium-low, cover, and cook for 6 to 8 minutes, or until shells open. Discard any that do not open. Transfer clams to a pot or bowl. Let broth stand until sand settles.

 

In a saucepan over medium heat, melt butter with olive oil. Add onions, garlic, oregano, red pepper flakes, and salt. Cook until onions are tender, stirring occasionally. Add parsley and wine, and cook for 2 minutes.

 

Discard top half-shell from each clam. Put clams in bottom shell on a serving plate.

 

Carefully, without disturbing sand on bottom of pot, ladle clam broth into onion mixture. Heat until hot. Pour over clams.

 

Makes 10 to 12 servings.

 

I wanted a good recipe for clams that could be either an appetizer or a dinner. With some fiddling around, I came up with this dinner version. Serve with good Italian bread or chop clams, add to onion mixture, and serve over pasta.

Denise Seitter, Ridgefield Park, New Jersey

 

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Clams, mussels, and oysters should be wrapped in wet towels or a wet paper bag and kept refrigerated. Stored this way, they can keep for 2 to 3 days.

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