Clams in White Wine
This is one of the simplest ways to serve fresh clams, and one of the best
Prep Time: 10M, plus soaking time
Cooking Time: 15M
Serves: makes 4-6 servings
- 2 tbsp olive oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 2 1/4 lb ( 1kg) littleneck clams, soaked for 1 hr, drained, and scrubbed well
- 1/2 cup dry white wine
- 1 tsp chopped thyme
- 2 bay leaves
- 1 tbsp chopped parsley
- Heat the oil in a large saucepan. Add the onion and garlic and cook, stirring often, for 4-5 minutes, until tender and translucent.
- Add the clams, wine, thyme, and bay leaves, and stir well. Cover and cook, shaking the pan occasionally, about 4 minutes or until the clams have opened.
- Uncover and cook for another few minutes, until the sauce has lightly thickened.
- Sprinkle with parsley. Transfer the clams and the sauce to soup bowls, and serve at once.
- soak the clams in cold, salted water for 1 hr to clean them; discard any that are already open
- Good with crusty bread, to soak up the juices.
Excerpted from The Illustrated Kitchen Bible.
Copyright © 2008 Dorling Kindersley Limited.
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