I frequently prepare steamed shellfish, such as clams and mussels, during gatherings, consistently receiving positive feedback. These shellfish are typically steamed with wine, butter, and aromatic spices. Once cooked, the remaining broth can be enjoyed by dipping Italian bread or served over freshly cooked pasta. It is advisable to use dry white wines for cooking, as they do not impart sweetness; the alcohol evaporates during cooking, leaving behind a concentrated flavor. This method enhances the dish’s depth, providing a refined and flavorful experience. Enjoy your meal!

Ingredients

• 1/2 cup of butter
• 5 cloves garlic, minced or grated
• 2 cups of dry white wine (such as a Chardonnay)
• 1 tablespoon dried oregano or 2 tablespoons of fresh chopped oregano
• ¼ cup fresh chopped parsley
• 1 teaspoon crushed red pepper flakes
• 36 clams in shell, scrubbed

Process

1. Melt butter in a large skillet over medium heat. Cook garlic in butter briefly. Stir in wine, and season with oregano, parsley, and red pepper flakes.
2. Place clams in the wine mixture. Cover, and steam until all the clams have opened: discard any that do not open. Serve in soup bowls, and ladle broth generously over them.

Tagged: appetizer, clams, dinner, lunch, recipe