SKILL LEVEL: Apprentice
PREP: 5 minutes
COOKING: 5 to 7 minutes
MAKES: 2 to 4 small servings
PAIRS WELL WITH: Crusty Flatbread , pasta in cream sauce
SKILL LEVEL: Apprentice
PREP: 5 minutes
COOKING: 5 to 7 minutes
MAKES: 2 to 4 small servings
PAIRS WELL WITH: Crusty Flatbread , pasta in cream sauce
Don’t be fooled by the simplicity of this dish. Its bites of tender clam meat will bring the delightful flavors of the Westfall coast right to your home table.
3 tablespoons butter
3 cloves garlic, minced
1 /2 cup white wine or light beer
1 pound small clams, rinsed
1 tablespoon minced fresh parsley
Melt the butter in a medium saucepan over medium heat and add the garlic, cooking for a few minutes until just starting to brown. Pour in the wine or beer and increase heat to medium-high. Once the mixture is simmering, add the clams and cover. Simmer for 5 to 7 minutes, during which time the clams should pop open. Remove from heat and swirl in the parsley. Transfer the clams and broth to serving bowls, and enjoy with a large hunk of crusty bread to soak up all the juicy goodness.