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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

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