Classic steamed clams with parsley
Monday - October 8, 2018 11:12 am ,
Category : RECIPES
Ingredient:
45 g (1 ½ oz) butter
2 onions, coarsely chopped
2 garlic cloves, crushed
300 ml (1/2 pint) dry white wine
150 ml (1/4 pint) water
About 6 tbsp chopped fresh parsley
About 3 dozen clams, cleaned
Method:
Melt 15 g (1/2 oz) of the butter in a large, deep saucepan. Add the onions and garlic, and fry for 2-3 minutes.
Pour in the wine and water, and add 2 tbsp of the parsley. Add the clams, cover the pan, and bring to a boil. Cook, shaking the pan, for about 12 minutes until the clams open. Discard any that have not opened; do not force them open.
Using a slotted spoon, transfer the clams to a warmed bowl or serving dish.
Bring the sauce to a boil, and whisk in the remaining butter and parsley. Pour the sauce over the clams, and serve immediately.
45 g (1 ½ oz) butter
2 onions, coarsely chopped
2 garlic cloves, crushed
300 ml (1/2 pint) dry white wine
150 ml (1/4 pint) water
About 6 tbsp chopped fresh parsley
About 3 dozen clams, cleaned
Method:
Melt 15 g (1/2 oz) of the butter in a large, deep saucepan. Add the onions and garlic, and fry for 2-3 minutes.
Pour in the wine and water, and add 2 tbsp of the parsley. Add the clams, cover the pan, and bring to a boil. Cook, shaking the pan, for about 12 minutes until the clams open. Discard any that have not opened; do not force them open.
Using a slotted spoon, transfer the clams to a warmed bowl or serving dish.
Bring the sauce to a boil, and whisk in the remaining butter and parsley. Pour the sauce over the clams, and serve immediately.
