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Clams: Clams Bordelaise

Source of Recipe


Sunset Cookbook for Entertaining






List of Ingredients



• 4 Tbsp butter
  
• 4 Tbsp finely chopped parsley
  
• 1 to 2 cloves garlic, minced
  
• 2 cups regular-strength chicken broth
  
• 1 cup dry white wine
  
• 3 dozen small hardshell clams, washed well
  
• 1 to 2 cups hot, steamed rice
  






Instructions



1. Preamble: If you first start cooking the rice, then begin the clams, both should be ready to serve at about the same time.
   
   
2. Heat the butter in a large, heavy pan. Add the parsley and garlic, and saute 1 to 2 minutes. Pour in the chicken broth and wine and bring to a boil. Add the clams; cover and steam until clams open, about 5 to 10 minutes.
   
   
3. To serve, spoon some of the hot rice into each large soup bowl. Arrange opened clams in each bowl, then pour the broth over and serve immediately.
   
   Makes 4 servings.