Steamed Clams
24 small clams in
shell, scrubbed
½ cup butter
2 cloves
garlic, minced
2 cups dry
white wine
1 tablespoon
Italian seasoning
1 tablespoon
dried parsley
Melt butter in a large skillet over medium heat. Cook garlic in butter. Stir in wine, Italian seasoning and parsley. Place clams in the mixture. Cover and steam until all the clams have
opened. Discard any that do not open. Serve in soup bowls and label broth over.
Yield: 4 servings.
Carolyn Gass Hardimon, M. S. Home
Economist www.recipeladies.com
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