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Steamed Clams in Garlic and White Wine Recipe

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This recipe for Steamed Clams in Garlic and White Wine, by , is from Agostinacchio & Fetters Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Virginia Watson
Added: Monday, April 13, 2009


3 dozen topneck clams
olive oil to coat bottom of pot
3 or 4 cloves of garlic, chopped coarsely
1 cup white wine
1-2 tbsp of butter
fresh parsley, chopped coarsely
loaf of crusty bread to dip in the juices like a real Italian!

1. Scrub shells of clams to remove any sand, grit.
2. Use a wide bottom pot or sauce pan.
3. Put enough oil in the pot to cover the bottom.
4. When oil is hot, add garlic and butter, saute.
Don't let garlic burn.
5. Add the wine and maybe some water if needed
so the liquid doesn't steam off before the clams
begin to open and add THEIR liquid.
6. Place clams in pot in single layer, cover and
steam until they open. 3 to 6 minutes, depends
on size of clams.
7. Remove clams to a deep serving platter.
Poor liquid from pan over them, sprinkle
parsley over the platter.
8. Serve with warm or very fresh bread family style!

Number Of Servings:
Number Of Servings:
6 appetizers, 2 main meals and if its my father, 1!
Preparation Time:
Preparation Time:
Without scrubbing clams, 15 min?
Personal Notes:
Personal Notes:
I sometimes use fresh thyme or add some




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