Jim Coleman Recipes

White Wine Clams

For this recipe you will need:

• 8-dozen cherrystone clams
• 5 cloves of garlic, minced
• 1/2 onion, minced
• 1 tbsp parsley, minced
• 1/2 Tbsp fresh thyme, chopped
• 1 tbsp olive oil
• 3/4 cup dry white wine
• 1/2 cup clam juice
• 1/4 tsp black pepper, freshly ground

To prepare this recipe:

Wash clams thoroughly and place in a large pot. Add remaining ingredients. Cover and cook over medium heat for 20 minutes, or until clams are opened. Discard any unopened clams. Serve hot in individual bowls; pour pot liquor over clams. Serve with thick slices of French bread.