Wednesday, September 4, 2013

Fresh Clams in White Wine Butter Sauce

My kids got really into making these. Plus, they ended up SO tasty.

2 lb fresh clams (1 lb per person, plan accordingly)
3 T butter
3 cloves garlic, chopped
3 T chopped parsley
1/2 cup white wine

1. Clean clams (rinse all the sand out). Only use the closed clams.
2. Melt butter in dutch oven or similar.
3. Add garlic and wine. Bring to a boil.
4. Add clams. Cover.
5. Check often and stir until they open, which is about 5-7 minutes. Discard any which haven't opened.
6. Sprinkle parsley on top.
7. Eat with something to dip into the (delicious and salty) broth-- like broccoli or crusty bread.
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