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Clams In Wine

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Ingredients
  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
Directions

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.
Repeat twice.
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.

Recipe Summary

Cuisine: 
Italian
Method: 
Steamed
Ingredient: 
Clam

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