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Jim Coleman Recipes

Clams Steamed in White Wine

The Ingredients you will need are:

2 cups of good dry White Wine
1/2 cup of minced Shallots
4 Garlic Cloves, minced
1/2 cup chopped fresh Parsley Leaves
1 tablespoon of fresh Dill, finely chopped
4 pounds small clams or cockles
4 tablespoons of butter

Rinse and scrub the clams. Bring the wine, shallots, garlic, parsley and dill in a large stock pot over medium high heat to blend the flavors for approximately 3 - 5 minutes.

Add the clams, cover and cook until all the clams have opened approximately 3 - 8 minutes depending on the pot size and size of clams. With a slotted spoon, remove the clams from the liquid and stir the butter in the liquid to make an emulsified sauce. Pour the broth over the clams and serve immediately with warm crusted bread.

©2005 WHYY