Ingredients
-
2
-
2
-
3
-
1
-
2
-
1/2
-
1/4
-
-
-
-
-
-
-
-
Directions
Im a seafood lover, especially shellfish. Cooked, raw, sushi, ceviche, love it all. One of my favorites is steamed clams cooked in white wine, garlic and oil topped with some fresh herbs. This is something I love ordering when I go out to eat but making this at home is easier than you think and with more control of how much butter is added. Serve this as a light lunch or appetizer with a piece of whole wheat crusty bread to soak up the juice and enjoy.
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Steps
|
1
Done
|
Add Oil |
|
2
Done
|
When Hot, Add Garlic and Cook Until Golden. |
|
3
Done
|
Add Butter, Wine, Water and Clams and Cover Tightly, Reduce to Medium-Low Heat. |
|
4
Done
|
Cook 5 to 10 Minutes, or Until the Shells Open. |
|
5
Done
|
Do not Overcook or the Clams Will Become Rubbery. |
|
6
Done
|
Transfer Clams With a Slotted Spoon to a Large Bowl and Pour the Liquid Through a Strainer Over the Clams. |
|
7
Done
|
Top With Fresh Herbs and Enjoy With a Good Crusty Bread. |
