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Prep Time: 2 Minutes Cook Time: 6 Minutes |
Ready In: 8 Minutes Servings: 6 |
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Serve this as an appetizer for 6 persons or a feed for two. Serve with a fork & a spoon. You do not want to miss out on the great flavor of the broth! Ingredients:
3 dozen hard shelled clams, well scrubbed |
1 tablespoon cornmeal |
2 tablespoons olive oil |
8 cloves garlic, peeled & minced |
1/4 cup water |
1/4 cup wine |
1/4 cup parsley, chopped |
salt & pepper |
Directions:
1. Discard any clams that are not firmly shut.
2. Place them in a bowl of cold water and sprinkle the cornmeal on the water, refrigerate for 1 1/2 hrs Drain& scrub the clams again under cold running water.
3. Heat the olive oil in a dutch oven or other heavy pot that has a firm fitting lid, throw in the garlic and saute for 5 minutes. Turn up the heat and pour in the water & wine.
4. Add clams close the lid, steam the clams for about 6 minutes, shake the pot a few times to redistribute the clams- do not remove the lid. Remove the clams with a slotted spoon, discard any clams that did not open Add the parsley, salt& pepper to the broth.
5. To serve, place the clams in a shallow bowl & pour the broth over them.
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