Clams In Wine
|Clams in shells||60 (Fresh Or Frozen)|
|Chicken broth||1 1⁄2 Cup (24 tbs)|
|Dry white wine||1 1⁄2 Cup (24 tbs)|
|Sliced green onion||1⁄2 Cup (8 tbs)|
|Snipped parsley||1⁄3 Cup (5.33 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Snipped mint/1 teaspoon dried mint, crushed||1 Tablespoon|
|Dried basil||1 Teaspoon, crushed|
|Dried oregano||1⁄2 Teaspoon, crushed|
|Snipped parsley||2 Tablespoon|
Thaw clams, if frozen.
Thoroughly wash clams in shells.
Cover clams with salted water (1/8 cup salt to 1 gallon cold water); let stand 15 minutes; rinse.
In large kettle or Dutch oven combine chicken broth, wine, green onion, 1/3 cup snipped parsley, garlic, mint, basil, and oregano.
Bring to boiling; add clams.
Reduce heat; cover and simmer for 10 to 15 minutes or till clams open.
Remove clams from liquid; discard any clams that do not open.
Strain and reserve the liquid.
Add 2 tablespoons snipped parsley to strained liquid.