Recipe by Bergy
Serve this as an appetizer for 6 persons or a feed for two. Serve with a fork & a spoon. You do not want to miss out on the great flavor of the broth!
Top Review by tonemarisoyyo
The recipe was very easy to make.It was very quick to make. The only thing I changed was that I didn't have parsley so I used chives instead. Note this, either chives are bitter or the red wine that I used was. I can't figure which was. Anyway this is a good and easy recipe and it satisfied my atkin's dieting fiance. Thanks, Leo
- 3 dozen hard shelled clams, well scrubbed
- 1 tablespoon cornmeal
- 2 tablespoons olive oil
- 8 cloves garlic, peeled & minced
- 1⁄4 cup water
- 1⁄4 cup wine
- 1⁄4 cup parsley, chopped
- salt & pepper
Directions See How It's Made
- Discard any clams that are not firmly shut.
- Place them in a bowl of cold water and sprinkle the cornmeal on the water, refrigerate for 1 1/2 hrs Drain& scrub the clams again under cold running water.
- Heat the olive oil in a dutch oven or other heavy pot that has a firm fitting lid, throw in the garlic and saute for 5 minutes. Turn up the heat and pour in the water & wine.
- Add clams close the lid, steam the clams for about 6 minutes, shake the pot a few times to redistribute the clams- do not remove the lid. Remove the clams with a slotted spoon, discard any clams that did not open Add the parsley, salt& pepper to the broth.
- To serve, place the clams in a shallow bowl & pour the broth over them.