DRUNKEN CLAMS

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.