Scott Ure's Clams And Garlic Good Recipes

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Sunday, February 12, 2017

Scott Ure's Clams And Garlic

"So simple, but so exact - steamed clams served of their own liquor. Serve with a crusty Italian bread, or over pasta."

Ingredients :

50 small clams in shell, scrubbed
2 tablespoons extra virgin olive oil
6 cloves garlic, minced
1 cup white wine
2 tablespoons butter
half of cup chopped clean parsley

Instructions :

Prep : 25M	Cook : 4M	Ready in : 50M

Wash clams to get rid of any dust or sand.
In a large pot, warmness oil over medium warmness. Add garlic; saute for 1 minute, or till soft. Pour in the white wine. Boil till wine has reduced to half of its authentic volume.
Add clams, cowl, and steam until clams begin to open. Add butter, cowl, and prepare dinner until maximum or all of the clams open. Discard any that don't open. Transfer clams and juice to two massive bowls. Sprinkle with parsley. Serve.

Notes :

Try with a Sauvignon Blanc or an Oregon Pinot Gris.
Reynolds® Aluminum foil may be used to hold food moist, cook dinner it flippantly, and make clean-up simpler.

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