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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 4 |
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If you're lucky enough to have clams, try this. Not really quick, but it is easy to make. Great for a picnic or outdoor event. Double our triple for how ever many guests you have. Ingredients:
2 pounds littleneck clams |
2 teaspoons of olive oil |
2 tablespoons finely chopped onions, i just always use sweet or red |
2 tablespoons chopped garlic |
1/2 cup dry white wine, something you'd drink (not grocery store cooking wine...yuck!) |
1/4 cup chopped red bell pepper (can be omitted) |
2 tablespoons fresh lemon juice, no seeds |
1 tablespoon fresh parsley, chopped |
Directions:
1. Discard any clams that remain open when tapped with your fingers. (They are junk)
2. To clean clams, scrub with a stiff brush under cold running water.
3. Soak the clams in a mixture of 1/2 cup of salt to 1 gallon of water for 20 minutes. Drain water and repeat 2 more times. (This is the most time-consuming part, but I learned this while living in Baltimore. I had sandy clams up in New England once and thought I'd never eat another clam again. Then, I got this tip!)
4. Heat oil in a large saucepan over medium-high heat until hot.
5. Add onion and garlic; cook and stir about 2-3 minutes or until garlic is tender but not brown.
6. Add clams, wine, pepper and lemon juice.
7. Cover
8. Simmer for 5-10 minutes, or until clams open.
9. Transfer clams as they open to a large bowl; cover
10. Discard any clams the do not open!!!
11. Increase heat to high.
12. Add parsley, boil until liquid reduces to about 1/2 cup.
13. Pour over clams.
14. Serve immediately.
15. Garnish with extra parsley springs, if you're feeling fancy :)
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