Clams In White Wine
4 tablespoons extra-virgin olive oil
8 large cloves garlic, crushed
1/2 pound pancetta, cut into small pieces, available at deli counter
100 littleneck clams, cleaned
2 cup dry white wine
1/2 cup chopped flat-leaf parsley, a couple of handfuls
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1) Heat a big pot with tight fitting lid over medium high heat.
2) Add oil, garlic and pancetta and brown pancetta for 3 minutes.
3) Add clams to the pot and 2 cup of wine.
4) Cover and let the clams steam until they open, 5 to 10 minutes.
5) Discard any unopened shells. These clams died even before they were cooked. It's unsafe to serve unopened cooked clams!
6) Transfer clams in juices and wine to a serving platter and top liberally with parsley, serve immediately.
| Yield: | 8 servings | |
| Prep Time: | 0 hr 15 mins | |
| Cook Time: | 0 hr 15 mins | |
| Ready In: | 0 hr 15 mins | |
| Category: | Appetizer | |
| Main Ingredient: | Seafood | |
| Cooking Method: | Boiling |
|
| Special Diet: | Low Carb | One Pot Meal |
| Recipe Tags: | clams | white wine |
Chef's Note & Story
I call these clams Christmas Clams. I make them once a year when we celebrate Christmas with our friends. This dish is always on the request list!
The only complicated part about this dish is cleaning the clams. Here's how you should do it:
Clean and Store Clams
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1)Soak clams in cold water for about 2 hrs. Change the water every 30 mins.
2)Then use a scrub or cloth to clean the surface of the shell
3)Put clams in deep big bowls and cover with a wet paper towel
4)Refrigerate till ready to cook
Mmmm this is one of my favorite meal particularly during weekend at the beach! Complete it with a cool glass of white wine.