cookGarlic-Steamed Manila Clams

From: Saveur
SERVES 2-4

2 tbsp. olive oil
8 cloves garlic, chopped
2 small shallots, minced
1 cup dry white wine
½ cup clam juice
3 tbsp. unsalted butter
2 tbsp. minced thyme
Kosher salt and freshly ground black pepper, to taste
2 lb. Manila or little-neck clams or mussels, scrubbed
2 tbsp. minced parsley
Crusty bread, for serving (optional)
Heat oil in a 6-qt. saucepan over medium. Cook garlic and shallots until golden, 8–10 minutes. Add wine, clam juice, butter, thyme, salt, and pepper; boil. Add clams; cook, covered, until shells open, 3–4 minutes. Stir in parsley; serve with bread, if you like.

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