MW Mobile Blog

For friends, family and the random search engine visitor. This blog started as an experiment in mobile blogging from my Palm TREO 600, 700, Prē, HTC Evo, Samsung 5, Pixel 3, Pixel 6 Pro. Now it serves as a simple repository of favorite activities. Expect bad golf, good fishing, great sailing, eating, drinking, adventure travel, occasional politics and anything else I find interesting along the way including, but not limited to, any of the labels listed here...

Saturday, April 4, 2009

A fine repast

The recipe of choice: Wine Steamed Clams

1 medium onion, roughly chopped
5 garlic cloves, smashed
2 Tbsp. olive oil
1 cup dry white wine or dry vermouth
4 pounds small to medium size Cutthroat Clams
1 cup fresh coriander sprigs, washed and spun dry
1 cup fresh flat-leafed parsley leaves, washed and spun dry
2 Tbsp. unsalted butter
2 Tbsp. fresh lemon juice, or to taste

In a large pot cook onion and 2 smashed cloves of garlic in oil over medium low heat, stirring ‘till soft. Add wine and simmer, stirring occasionally for about 5 min.

Add washed clams, cover pot and steam, medium high heat for about 5 minutes. As the clams open, use tongs to take the clams out of the pot and put them on a platter. Discard any clams that have not opened after about 8 minutes. Keep clams warm.

Put reserved liquid from the clam pot into a blender with the coriander, parsley, butter, 3 garlic cloves and lemon juice an blend ‘till smooth. Pour sauce over clams and serve with crusty French bread.

It was good.


Rick said...

The clams look so good, I haven't had breakfast yet, I'm going to go eat. Fresh eggs, of course.
Thanks for the inspiration.

mw said...

They were as good as they looked. The sauce is delicious. Sopped it up with sourdough bread.