Steamed Clams with Whole Garlic

Fresh clams are wicked awesome

Fresh clams are wicked awesome

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.

Lucky jerks.

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.

 

 

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About Rufus' Food and Spirits Guide

This blog attempts to collect some of the things I try to create with food and booze. Sometimes I succeed and sometimes I fail. My hope is to entertain and maybe help people think a little harder about what they decide to eat and drink.
This entry was posted in Appetizers, Food, Italian, Recipes, Seafood and tagged , , , . Bookmark the permalink.

3 Responses to Steamed Clams with Whole Garlic

  1. Love clams like this and am lucky to be able to get hold of them quite easily….mmm now I fancy “spaghetti alle vongole”!

  2. Eva Taylor says:

    A fantastic way to showcase the beautiful flavours, simply.

  3. Raymund says:

    My oh my I cant stop drooling

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