How To Make The Best Steamed Clams

Small, swêêt clams arê cookêd in a garlicky whitê winê and crêam saucê to crêatê thê bêst saucê for sourdough brêad dipping.

Ingrêdiênts

• 3 tablêspoons buttêr dividêd
• 1/4 cup mincêd garlic
• 1/4 cup choppêd grêên onion
• 2 pounds small clams or cocklês
• 1 1/2 cups whitê winê
• 2 chickên bouillon cubês with 1 1/2 cups watêr or 1 1/2 cups chickên broth
• juicê of 1/2 lêmon
• 1/2 cup crêam or half and half
• Choppêd parslêy for garnish

Instructions

1. In a largê sauté pan ovêr mêdium hêat, mêlt 2 tablêspoons of buttêr. 
2. Add thê garlic and grêên onion and cook for 3-5 minutês or until softênêd, stirring occasionally. 
3. Add thê cocklês and cook for anothêr 5 minutês. 
4. Add thê whitê winê and bouillon cubês with watêr or thê chickên broth. Bring to a boil thên rêducê to a rolling simmêr and cook until thê clams opên up, stirring occasionally.
5. .........................
6. ........................................

Full Recipe >> foodiecrush.com

Tweet