2 pounds small clams, cleaned
1 cup dry white wine, ( or beer or bottled clam juice)
3 Tablespoon butter
2 Tablespoon olive oil
2 cloves garlic, minced
1 shallot, minced
2 teaspoons grated lemon zest
pinch of red pepper flakes
1/4 cup chopped parsley, (or cilantro, basil, or combination)
extra chopped herbs to garnish
In a large pan combine the wine, butter, olive oil, garlic, shallots, lemon zest and red pepper flakes. Bring to a simmer over medium-low heat and cook for 1 minute.
Add the clams and herbs to the pan. Cover and cook until clams open, about 5 minutes. Discard any clams that have not opened.
Spoon the clams and broth into serving bowls and sprinkle with herbs to garnish.
Note: This is also great over pasta. Also good on top of tomato sauce. Lots of good bread to sop up the flavorful broth is a must!
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