This is quite simply the easiest quickest meal…perfect and ready in a flash! If you enjoy seafood like we do over here, this is the perfect Sunday night dinner with a salad or as an appetizer for those hungrier. It’s light and super delicious! If you want something a little more filling pout it over a bowl of whole wheat linguini or zucchini noodles!
Clams in White Wine Broth
1/4 cup olive oil
1/2 stick of butter
1/2 cup white wine
1/2 cup broth -use vegetable or chicken broth or omit and use 1 cup wine instead.
2 cloves garlic minced or 1 tablespoon of garlic in a tube
sea or kosher salt to taste
1/4 teaspoon old bay seasoning (optional)
1/4 teaspoon fresh cracked pepper
1/2 teaspoon chili flakes (more if you like it hot)
3-4 lbs. little neck or cockle clams
1 tablespoon fresh parsley, chopped
*crusty bread for dunking
*serve as is or over linguini, spaghetti or zucchini linguini
In a large pot, heat butter and olive oil over medium heat.
Add garlic and cook for 1 minute.
Add wine and broth.
Season with salt and pepper.
Add old bay if using and chili flakes.
Simmer for 2 minutes.
Add clams, increase heat to medium low, cover and mix clams as the broth boils making sure they all open.
Once all of the clams are open, sprinkle with parsley, transfer to serving bowl or pour over pasta or zucchini and enJOY!
If you are really adventurous, brush some crust bread with olive oil and that on the grill or grill pan for dunking!