Cherrystone Clams With Garlic and Parsley

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READY IN: 20mins
SERVES: 6
YIELD: 3 dozen
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 400 degrees F.
  • Steam the clams in the white wine in a covered, nonreactive pot about 10 minutes or until they open.
  • Scoop the clams out of the pot and remove and discard the top shells.
  • Pour the steaming clam liquid into another nonreactive pot, straining out any sand.
  • Crush the chopped garlic to a paste and add it, along with the parsley to the clam liquid.
  • Boil the liquid until it is reduced by half and add the cream.
  • Continue boiling until it thickens slightly, being careful not to let the cream boil over.
  • Season with salt and pepper.
  • Arrange the clams on a sheet of crumpled foil on a baking sheet so that they sit flat and steady.
  • Spoon enough sauce into each clam to fill the shell.
  • Bake 5 minutes until sauce bubbles.
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