Yield: 2 servings
Friday March 31, 2000
- 12 little-neck clams
- ¼ cup olive oil
- 2 cloves garlic, minced
- ¼ cup fresh parsley, chopped
- pinch black pepper
- 1 tablespoon butter
- ½ cup dry white wine
1. Scrub clams in
cold water. In large deep fry pan, heat oil, garlic, parsley, pepper and butter until butter
sizzles.
2. Add wine and clams
in a single layer, cover and cook over medium heat until clams open.
3. Transfer clams to
a bowl and pour liquid through a coffee filter over clams.
4. Serve with fresh
crusty bread.
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