Clams in garlic with white wine and tomatoes!
It’s been a while since we made this at home. I don’t know why we hardly prepare clams when they’re so easy to fix. I usually order this dish in my favorite local restaurant. We love the garlicky broth and how simple this dish is!
Clams in Garlic with White Wine and Tomatoes (adapted from http://www.food.com)
2 tablespoon extra virgin olive oil (or butter)
4 garlic cloves, smashed
1/3 cup Italian parsley, chopped
1/2 cup dry white wine
1 lb littleneck clams (or Manila clams or small clams of your choice)
To the pan, add butter,garlic, half of the parsley and the hot pepper flakes; fry for 1 minute. Add wine; bring to boil over medium high heat, add clams, cover and steam until clams open, about 5 minutes. Discard any clams that do not open.
Sprinkle with parsley.
Ladle clams into small bowls and offer plenty of crusty bread to soak up the delicious broth.