Garlic Steamed Clams
Serve this as an appetizer for 6 persons or a feed for two. Serve with a fork & a spoon. You do not want to miss out on the great flavor of the broth!!
Steps
Discard any clams that are not firmly shut.
Place them in a bowl of cold water and sprinkle the cornmeal on the water , refrigerate for 1 1 / 2 hrs drain& scrub the clams again under cold running water.
Heat the olive oil in a dutch oven or other heavy pot that has a firm fitting lid , throw in the garlic and saute for 5 minutes.
Turn up the heat and pour in the water & wine.
Add clams close the lid , steam the clams for about 6 minutes , shake the pot a few times to redistribute the clams- do not remove the lid.
Remove the clams with a slotted spoon , discard any clams that did not open add the parsley , salt& pepper to the broth.
To serve , place the clams in a shallow bowl & pour the broth over them.
Ingredients
clams, cornmeal, olive oil, garlic, water, wine, parsley, salt & pepper