Fillet1
07-06-2007, 04:45 AM
I learned how to make this right some time ago. Easy to do. Good by itself with some crusty bread to dip it in or with pasta. You can also cook mussels and shrimp with the clams. Just add the shrimp after the clams open.
You need: 2-3 doz littenecks (or whatever) (I soak in fresh water in the refrigerator - the clams will spit ot any sand in them that will ruin the white sauce.) Make sure they are scrubbed and no mud is on them.
Butter - a tablespoon or so
Garlic - couple cloves chopped
olive oil - just a bit
White wine - maybe a 1/4 cup
crushed red pepper 1/2 teaspoon
a lemon or 2
Fresh parsley - chopped
little salt and pepper
Take a large saucepan with a lid. Put a tablespoon or 2 of olive oil in the pan, heat the pan on medium-high heat. Add the clams right to the pan. Cover. As the clams get hot, they will open, releasing the clam juice into the pan. At that point add the chopped garlic to the simmering clam juice.(which is mixed with that small amount of olive oil in the pan) Cover and simmer until the garlic becomes tender. (about 5 mins). Take off the cover, turn the heat to high and add the wine and red pepper and salt and pepper. Bring the wine to a boil for a minute or two, then add the pat of butter and the chopped fresh parsley. Mix it up. Take it off the heat, squeeze a lemon over the clams and serve.
You can also add a 1/2 cup of beer to the clam juice once they open if you like.
You need: 2-3 doz littenecks (or whatever) (I soak in fresh water in the refrigerator - the clams will spit ot any sand in them that will ruin the white sauce.) Make sure they are scrubbed and no mud is on them.
Butter - a tablespoon or so
Garlic - couple cloves chopped
olive oil - just a bit
White wine - maybe a 1/4 cup
crushed red pepper 1/2 teaspoon
a lemon or 2
Fresh parsley - chopped
little salt and pepper
Take a large saucepan with a lid. Put a tablespoon or 2 of olive oil in the pan, heat the pan on medium-high heat. Add the clams right to the pan. Cover. As the clams get hot, they will open, releasing the clam juice into the pan. At that point add the chopped garlic to the simmering clam juice.(which is mixed with that small amount of olive oil in the pan) Cover and simmer until the garlic becomes tender. (about 5 mins). Take off the cover, turn the heat to high and add the wine and red pepper and salt and pepper. Bring the wine to a boil for a minute or two, then add the pat of butter and the chopped fresh parsley. Mix it up. Take it off the heat, squeeze a lemon over the clams and serve.
You can also add a 1/2 cup of beer to the clam juice once they open if you like.