- 4
- Average
- 20 mins
- Average budget
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Ingredients
- 3 dozen hard shelled clams, well scrubbed
- 1 tablespoon oats
- 2 tablespoons olive oil
- 8 cloves garlic, peeled & minced
- 1/4 cup water
- 1/4 cup wine
- 1/4 cup parsley, chopped
- salt & pepper
Preparation
Step 1
Let clams sit overnight with oats in the water to clean them.
Step 2
Discard water. Clean clams under cool water.
Step 3
Heat the olive oil in a dutch oven or other heavy pot that has a firm fitting lid, throw in the garlic and saute for 5 minutes. Turn up the heat and pour in the water & wine.
Step 4
Add clams close the lid, steam the clams for about 6 minutes, shake the pot a few times to redistribute the clams- do not remove the lid. Remove the clams with a slotted spoon, discard any clams that did not open Add the parsley, salt& pepper to the broth.
Step 5
To serve, place the clams in a shallow bowl & pour the broth over them.