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Clams Bordelaise

Budget.Gourmet's picture
Ingredients
  Olive oil 1⁄4 Cup (4 tbs)
  Clams 4 (In Shells, Drained)
  Parsley 1⁄4 Cup (4 tbs)
  Pepper To Taste
  Thyme 1 Teaspoon
  Dry white wine 1 Cup (16 tbs)
Directions

In a large kettle with a tight-fitting lid, saute a few shallots or green onions, or yellow onion, in a little olive oil.
Add the clams, parsley, a few twists from your pepper mill, and a couple of pinches of whole thyme.
Add the wine, and cover the pot.
Place on high heat until the clams open, about 10 minutes.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Saute
Ingredient: 
Seafood
Interest: 
Gourmet

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