Email to Harper      

Recipe Categories: Harper's HOME PAGEAPPETIZERS BBQ BESTOFTHEBEST BEVERAGES BREAD-QUICK BREAD-YEAST BREAKFAST BUDGET CAKE CANDY CASSEROLES CHEESE CHEESECAKES COMFORTFOODS COOKIES CROCKPOT DESSERTS DINNERPIES EASY EGGS ETHNIC FISHandSEAFOOD FREEZINGPRESERVING FROZENBREADDOUGH FRUIT GIFTSFROMMYKITCHEN GROUNDTURKEY HOMEMADE HOUSEHOLD ICINGFROSTING InSearchOf JAMSandJELLIES JELL-OTHINGS LOWCAL LOWFAT MARINADES MEATS MICROWAVE MISC MIXES NONFOOD PASTA PASTRIES PIE PIECRUSTS PIZZA POTATOES POULTRY RELISHES RICE RICEGRAINS SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS SPREADS STUFF TIPSnHINTS VEGETABLES VEGETARIAN

Basque Steamed Clams




Source of Recipe


?


Recipe Introduction


I could almost live on these! Yum!


List of Ingredients




4 qts Cherrystone Clams
4 cloves Garlic, minced
1/2 Onion, minced
1 T Fresh Parsley, minced
1 T Olive Oil
1/2 C dry White Wine
1/2 C Water (or additional Clam Liquor)
1/4 t Black Pepper, freshly ground





Recipe



Wash clams thoroughly and place in a large kettle. Add remaining ingredients. Cover and cook over medium heat for 20 minutes, or until clams are opened. Discard any unopened clams. Serve hot in individual bowls; pour pot liquor over clams. Serve with a green salad and thick slices of french bread to sop up broth.
Yield: 8 servings