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RECIPE:
Clams in Garlic Sauce
CATEGORY:
Seafood
COUNTRY: International
SERVES: 4
INGREDIENT:
1 and 1/2 to 2 pounds of fresh clams, scrubbed, 3 tablespoons
extra-virgin olive oil , 2 cup of dry white wine, two heads of finely
minced garlic, 1 small finely minced onion, salt and pepper to taste,
fresh chopped parsley (or a mix of your fresh garden herbs if
available), lemon slices.
DIRECTION:
Heat the olive oil in
a pan add the garlic and the onions,
sauté until onions become
transparent, add the clams and sprinkle with the copped parsley, heat it
up simmer for 2 minutes, then add the white wine and
simmer for about 8
minutes until clams open (discard any that do not open), add salt and
pepper to taste.
Add the clams in some soup bowls and serve with some fresh baguette
bread.
Garnish the dish with some lemon slices.
Note:
Add a small finger bowl
with warm water with a lemon slice in it besides each dish. (To wash the
hands as these are eaten by hand.
Recommended wine: A
dry Macon Village or any other dry white wine, ice cold beer goes well
with this appetizer also, especially in the hot summer time.
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