This recipe makes a great starter dish.
Ingredients
2 dozens littleneck clams, washed and cleaned
3 tbsp. olive oil
1 cup dry white wine
1 lemon - 1/2 juice for the sauce and 1/2 reserved, sliced for garnish
6 cloves garlic, minced
1 small yellow onion, thinly sliced
5 tbsp. parsley chopped, reserve 3 tbsp for garnish
Kosher salt and pepper
Instructions
- Soak clams in cold water with 1 tablespoon of salt. Let it sit for about 10 minutes. This process helps clean the inside and out of the clams and gets rid of the sand and salt residue.
- Heat a large wok or pan over medium to medium-high heat. Once it is heated, add the olive oil.
- Sauté onion for a minute then add garlic and continue to sauté until softened. Add salt, juice of half of a lemon, 2 tablespoon parsley and one cup of dry white wine. Bring to a boil. Season with salt and pepper
- Drain clams from the salt water. Add the clams to the wok or pan and cover immediately. Check on it after 10 minutes into the cooking time. Cook for another 3 minutes - all the clams should be opened. Discard any clams that are still closed.
- Garnish with the remaining parsley and give it a quick stir
- Transfer clams into a serving bowl.
- Serve with the sliced lemons and garlic bread
- Enjoy!
Posted in Appetizers, Main Entree