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Recipes
and Information: Service for 2
Featured
Recipe:
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Ingredients
1
dozen little neck clams scrubbed clean
1 small onion finely diced
1 medium sized new potato
4 Garlic Cloves thinly sliced
1 /2 cup dry white wine
5 sprigs of Italian (flat) Parsley chopped
(stems removed)
4 Garlic Cloves
2 T. Olive Oil
2 T butter
1 crushed red chili pepper seeds removed
Salt and Pepper
1/2 freshly cut lemon
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Clean and dice the new potato.
Par boil the diced potato in salted water leaving
them still firm. They will be finished with
the clam. Note: Do not salt the clam broth since
enough salt should be released from the clams
during cooking.
Heat
the olive oil in a medium size pot. Add the
onions and cook till translucent. Add the garlic
and crushed red pepper and continue to cook
another minute. Do not let the garlic brown.
Add the clams, then the white wine. Cover the
pot. Cook 7 minutes. After about 5 minutes check
and pull out any open clams to an empty pot
or bowl. Continue to watch and pull out clams
as they open. Add the cooked potatoes and any
liquid from the clams to the broth and vegetables.
Continue to cook on a medium flame till a desired
consistency in the broth is achieved. Season
with pepper. You should not need salt. Add the
parsley and swirl in the butter. Add freshly
ground pepper. Add additional lemon juice to
the sauce or clams if desired.
Plate
the clams 6 per person. Add the broth and potatoes
on top of the clams -- See photo above.
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