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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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this recipe is from the Cornell's - Schenectady, New York these sounded so good and so easy to make... Ingredients:
1 dozen rhode island little neck clams |
1/4 cup olive oil |
2 cloves fresh garlic, chopped |
1/4 cup chopped, fresh, flat-leaf parsley |
pinch black pepper |
1 tablespoon butter |
1/2 cup dry white wine |
Directions:
1. Scrub clams in cold water.
2. In a large, deep, frying pan , heat oil, garlic, parsley, pepper and butter over medium heat until ingredients begin to sizzle. Add white wine and clams so clams rest in a single layer. Cover and cook over medium heat until clams open.
3. Transfer clams into a bowl and pour juices over. Serve with fresh, crusty bread and the remainder of the bottle of wine.
4. Serves 1.
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