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Post by marlaoh on Sept 6, 2002 5:44:54 GMT -6
Steamed Clams
Ingredients:
1 pound Manila or Baby Cherrystone Clams or New Zealand thingyles rinsed/cleaned
1 tablespoon unsalted butter
juice of one lemon
1/2 cup white wine or chicken stock
1 shallot, diced
1 tablespoon parsley, chopped
Method: Place the clams or thingyles, butter, lemon juice, white wine, shallot, and parsley in a suate pan over medium-high heat and cook until the clams/thingyles are open, discarding any that remain closed. Serve with the broth from the pan.
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