Basque-Style Steamed Clams (Almejas Guisadas)
Print This Recipe
INGREDIENTS 4 quarts Cherrystone clams
4 cloves garlic, minced
1 onion, minced
1 tablespoon parsley, minced
1 tablespoon olive oil
1/2 cup dry white wine
1/2 cup water, or additional clam liquid
1/4 teaspoon black pepper, freshly groundWash clams thoroughly and place in a large kettle. Add remaining ingredients. Cover and cook over medium heat for 20 minutes or until clams open. Discard any unopened clams.
Serve hot in individual bowls, accompanied by thick slices of French bread and a green salad.
Makes 6 servings