Clams steamed with garlic and wine.
Who doesn’t love a steaming plate of clams with garlic and white wine?
This recipe is an integral component of our traditional Easter cooking, as well as being a staple dish served throughout the year.
A beautifully simple dish to make, which must be served with crusty bread to dip in the most delicious sauce you will ever taste. Well! I rate it like that.
You won’t be disappointed with this dish. Hope you enjoy
Ingredients
2 kilos fresh clams, kept in salt water for a couple of hours so they spit out the sand (you need to change the water a couple of times) then scrub and rinse. Any clams that are opened or broken should be discarded as they could be bad.
3 tablespoons olive oil
4 cloves garlic, minced
1 cup white wine
1 lemon
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Crusty bread (optional, for serving - but in reality a must for dipping into sauce)
Instructions
1
Heat the olive oil in a large pot over medium/low heat.
2
Add the minced garlic and cook until fragrant, about 2 to 5 minutes. Do not burn the garlic or it will taste bitter.
3
Pour in the white wine and bring to a simmer.
4
Add the clams to the pot and cover with a lid. Steam the clams for 5-7 minutes, or until they have opened. Discard any clams that do not open.
5
Once the clams have opened, remove the pot from the heat.
Squeeze some lemon juice over the clams and season with salt and pepper to taste.
6
Transfer the steamed clams to a serving dish, pouring the cooking liquid over the top.
7
Garnish with chopped fresh parsley.
8
Serve immediately with crusty bread on the side for dipping in the delicious broth.
Enjoy!
