Recipe by Rinshinomori
I love saltwater clams cooked in many styles. The biggest factor in cooking clams is to not overcook. As soon as they are opened, they are done. Get rid of any clams that do not open because they are dead before cooking. In this recipe, I am using smallish, about 1 1/4 inch diameter clams or cockels. If you are using larger or smaller clams, adjust the number of clams accordingly. This recipe goes great with crusty French bread for dipping in the cooking sauce and crisp dryish white wine or dry rose.
- 40 baby clams, in shells (also called cockels about 1 1/4 inch diameter, can use from 30-40 clams)
- 1 tablespoon garlic, minced
- 1 1⁄4 teaspoons smoked paprika
- 1⁄2 cup butter
- 2⁄3 cup dry white wine
- 2 tablespoons Italian parsley, minced
Directions See How It's Made
- Scrub clean clams with water.
- In a wide but shallow pan with a lid, place all ingredients except the clams and parsley and cook until butter melts in medium high heat.
- Place all the clams in the same pan and gently mix in the sauce and turn the heat to high.
- Cover with lid and cook only until clams open up, about 4-5 minutes. Toss any clams that do not open up.
- Toss in minced parsley and serve.