These are delicious with a crispy French baguette or
on pasta.
PREPARATION TIME: 1hour 10 minutes
COOKING TIME: 10 minutes
INGREDIENTS
1 kg Clams
(asari/vongole)
1 cup White
wine ( I prefer a Pinot Gris for this)
4 Cloves of
garlic
4 tbsp Butter
Handful of
chopped flat parsley
1/2 cup Water
METHOD
Soak the clams
in salt water for 1 hour - this is so they spit out any sand inside.
Finely chop the
garlic and, in a large deep pan, fry lightly in the butter. When the garlic
starts to brown add in the white wine and stir. Bring to the boil to get rid of
the alcohol. Add water to taste - I usually use slightly less water than wine.
Drain the clams
and add to the sauce. Cover the pan and cook for a few minutes until the clams
begin to open. Add the parsley, stir and cover until all clams are open.
Serve in a large
bowl with plenty of the sauce.
VARIATION:
DRUNKEN MUSSELS
This sauce can
also be used to cook mussels. To prepare
the mussels remove the hair-like ‘tongue’ and wash.