Directions: |
Directions:In a large sauté pan over medium heat, warm the olive oil. Add the garlic and red pepper flakes and sauté until softened and pale gold, about 1 minute. Add the clams, wine and water, cover and cook until the clams open, 5 to 8 minutes. Discard any clams that failed to open. Bring the whole pan to the table. Sprinkle with the parsley or cilantro. Have your guests fish out the clams while discarding the shells. |
Personal
Notes: |
Personal
Notes: For our 40th Wedding Anniversary Cathy and I took a Mediterranean cruise after which we planned a trip to Spain and Portugal. What Cathy didn't know is that 4 years earlier my children and I started planning a little surprise.
The kids, their spouses and our friend Father Kyle were to fly into Lisbon a day before we were to arrive, check into the hotel where we were to stay, then lay in wait to surprise Cathy. Afterwards, Father Kyle would renew our marriage vows, it would be followed by a wedding banquet, then we'd tour Portugal together.
With dozens of details to work out, not to mention baby sitters for 13 children, all under the age of 13, it was a miracle the secret didn't leak out. The surprise held, Cathy said she'd marry me again but to this day she still "hates" me for surprising her. After a night of feasting and fun we went on to tour Portugal.
Our tour took us to Marvão, a mountain fortress town at the edge of the Portuguese border with Spain. At dinner, I attempted to impress everyone by ordering in Portuguese. It was this clam dish. In a moment reminiscent of the "Loaves and Fishes", instead of one order, 4 orders of clams appeared at the table. And so began the legend of "The Miracle of the Clams." I returned to my Duolingo Portuguese App for a refresher.
Helpful Note: Most local grocery store seafood display cases have bags of clams for about $15.00 for 2 - 3 dozen clams. A French baguette, a couple bottles of Vinho Verde and the company of your best girl makes for a perfect light dinner. Remember to scrub the clams well, because you'll want to soak up the broth with hunks of the baguette.
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This recipe for Clams in White Wine (Amęijoas Butao Pato) is from