Steamed Clams with Garlic
One of my earliest childhood memories in Port Clinton, PA is of my dad and uncle bringing home tubs of clams from a trip to the shore. I have loved clams forever. If I were stranded on an island, this is the food that I would dream of. Of course, if I were stranded on an island, I could probably find these.
50 clams in shell, scrubed
2 T. olive oil
6 cloves garlic, minced
1 cup white wine
2 T. butter
1/4 cup parsley, chopped
Heat oil over medium heat. Add garlic and sauté for 1 minute. Pour in white wine and boil until wine has reduced by half. Add clams. Cover and steam until the clams start to open. Add butter. Cover until the clams fully open.
Discard any clams that did not open!
Transfer clams to a large bowl and sprinkle with parsley.
Enjoy them by themselves or pour over some pasta. Don't forget the crusty bread to soak up all that sauce.
Remember - If the wine isn't good enough to drink you shouldn't cook with it.