Garlicky Clams in Paprika Dunking Broth |
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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 6 |
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This was my first attempt at cooking clams and they were great! Quick and easy. Recipe is from the Chicago Tribune Good Eating Cookbook. Ingredients:
2 tablespoons olive oil |
1 medium onion, chopped fine |
5 cloves garlic, chopped fine |
3 lbs manila clams or 3 lbs littleneck clams, in shells,well rinsed |
3/4 cup dry white wine |
1 cup fish or 1 cup chicken broth |
1/2 cup water |
2 teaspoons paprika |
5 sprigs parsley, chopped |
2 teaspoons fresh lemon juice |
salt |
crusty bread, for serving |
Directions:
1. Heat oil in a large skillet over high heat until very hot.
2. Add onion; cook 2 minutes.
3. Add garlic; cook 1 minute.
4. Add clams and wine, cook wine to reduce slightly, about 1 minute.
5. Add broth, water, and paprika; cook until clams open.
6. Discard any clams that don't open.
7. Add parsley, lemon juice, and salt.
8. Divide clams into six bowls; pour broth over each and serve with crusty bread for dipping.
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