Friday, June 10, 2005

Clams Vin Blanc

Clams Vin Blanc

Ok, i love this recipe. It's perfect in the spring and summer.

What you need:
cherrystone clams - (I like to use about 5 dozen with this)
1 cup white wine (Sauvignon Blanc)
garlic - chopped/minced/crushed/or pressed - Anyway you like (1 clove for each dozen)
1 onion minced
1/2 cup clam juice
1/4 cup parsley, Fresh finely chopped
1/2 Tbsp fresh thyme, chopped
1 Tbsp olive oil
1/4 tsp white pepper
pinch of hot pepper flakes (this one is up to you. If you like a little more kick add a little more)

How it's done:
Wash clams to get the sand off, then place in a large pot. Add remaining ingredients.
Cover and cook over medium heat for about 15-20 minutes, or until clams are opened.
** Always discard any unopened clams.
Divide the clams up in individual bowls; pour juice over clams.

You will need some Italian bread or a some crusty French bread for dipping.


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