Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Impossibly Easy Gourmet Clams




Source of Recipe


Internet


List of Ingredients




3 tablespoons butter
2 cups (8 ounces) chopped leeks (white part only)
40 small clams, rinsed and scrubbed under cold water*
1 cup dry white wine
1/4 cup chopped fresh tarragon (1 1/2 tablespoons dried)
freshly ground black pepper to taste


Recipe



Heat 1 tablespoon butter in a large high-sided sauté pan over medium heat. Add leeks and cook for 3-4 minutes until soft. Stir in clams and wine, cover and simmer for 4 minutes or until clams have opened. Stir in remaining butter, sprinkle with tarragon, season with pepper and serve immediately. Serves 4.

*approximately 4 pounds

Serving suggestion: Serve with crusty country bread.