Plan on 2 lbs. clams per person. Wash them by stirring them around in a pan in the sink. Keep fresh cold water running, discard any clamshells that are filled with mud. Soak clams in fresh water for about 1 hour. They will clean themselves out.
Heat a 12 quart pan, and add ¼ cup olive oil and 3 cloves garlic, sliced thin. Add ½ cup chopped parsley, 1 cup dry white wine, and the drained clams.
Cover and bring to a boil. Stir well once. Cover and simmer for just a few minutes until the clams open. This should take about 8-10 minutes. Discard those that do not open.
The stock in the bottom of the pan is wonderful; you can serve it by the cup with a bit of fresh ground pepper on top.
From The Frugal Gourmet Cooks American by Jeff Smith.
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