Garlic Butter cooked Clams - frying pan clams with various paste, vino and parsley. The simplest cooked clams formula ever, fifteen minutes to make!
Summer is that the best time to relish the bounty of the ocean, like clams.
This paste cooked clams area unit galvanized by my recent trip European nation. Each eating place I visited, there's a vicinity of the menu dedicated to food, and cooked clam is usually on prime of the list.
As the name suggests, the clams area unit medium with a mix of garlic, butter, olive oil, parsley, with juice. It’s very straightforward however completely delicious.
In the food shacks or restaurants in Southern American state, you'll notice similar dishes. It’s my summer ritual to travel to the beach, relish a number of the contemporary food and shellfish at these restaurants by the ocean.
A simple dish like this ne'er fails to form me happy. Bon appetit!
INGREDIENTS :
- 1 1/2 lbs manila clams, rinsed, scrubbed and cleaned
- 2 cloves garlic
- 1/4 cup white wine
- 3 dashes cayenne pepper
- 1 tablespoon lemon juice
- 2 tablespoons unsalted butter
- 1 teaspoon chopped Italian flat parsley
INSTRUCTIONS :
- Heat up a skillet on medium heat. Add the butter and saute the garlic until slightly browned. Add the clams into the skillet, and quickly toss around with the spatula. Add the wine and cayenne pepper. Cover the skillet and let cook for 1 minute, or until the clams are all open. Add the lemon juice and parley, stir to combine well. Remove from heat and serve immediately.
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