We do not often see fresh clams in a Southern landlocked state. When it happens, I tend to buy everything available. A kindhearted soul would probably leave some for another to enjoy, but they probably live somewhere by the ocean where clams are plentiful.
Clams Bianco (adapted from The Palm Restaurant Cookbook)
- 20-24 small hard-shelled clams washed well
- 4 large cloves garlic crushed with the back of a knife and sliced in half
- 4-6 large leaves basil torn into large pieces
- 1/2 cup dry white wine
- 1 cup chicken stock
- 1 tsp cayenne pepper
- Sliced crusty bread
- 2 tbsp olive oil
In a large saute pan heat olive oil over medium high heat. Add garlic, basil and cayenne pepper and saute until fragrant, about a minute. Add clams and wine bring to a boil and cover. Cook for 10 minutes without touching pan. Uncover and discard any clams that did not open. Add chicken stock and bring to a heavy simmer. Cook uncovered for another five to seven minutes. Serve clams in bowls swimming in sauce with bread to dip.