Little Neck Clams with White Wine Shallots and Garlic
Ingredients
48 little neck clams, scrubbed | ||
3 cloves garlic, sliced | ||
1 tbs olive oil | ||
4 shallots, minced | ||
1 cup dry white wine | ||
1 cup water |
This is a classic French preparation for shellfish.
- Wash and scrub clams.
- In a large sauce pan or stock pot using medium heat, add the olive oil, shallots and garlic.
- Saute for 1 minute then add the water and white wine.
- Add the clams, cover and cook until the clams open.
- Discard any clams that do not open.
- To serve add 12 clams to each of 4 bowls and add some of the broth.
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