American•gourmet
Steamed Clams with Fresh Basil
I'm a seafood lover, especially shellfish. Cooked, raw, sushi, ceviche, love it all. One of my favorites is steamed clams cooked in white wine, garlic and oil topped with some fresh herbs. This is something
- Prep time
- --
- Cook time
- Not listed
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 dozen little neck clams
- 2 tsp olive oil
- 3 cloves garlic (cut in large chunks)
- 1 tsp unsalted butter
- 2 tbsp fresh herbs such as basil or parsley
- 1/2 cup white wine
- 1/4 cup water
Instructions
- 1
Heat a large pot on high heat.
- 2
Add oil.
- 3
When hot, add garlic and cook until golden.
- 4
Add butter, wine, water and clams and cover tightly, reduce to medium-low heat.
- 5
Cook 5 to 10 minutes, or until the shells open.
- 6
Do not overcook or the clams will become rubbery.
- 7
Transfer clams with a slotted spoon to a large bowl and pour the liquid through a strainer over the clams.
- 8
Top with fresh herbs and enjoy with a good crusty bread.