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Clams in Garlic Broth

Date Added: Mar 21, 2010 Italian Hors d' oeuvre
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Prep Time

2 mins

Cook Time

6 mins

Ready In

8 mins

Serving

1

*to adjust serving size click on "serving box".

Description

Steamed Little Neck clams in a garlic broth with fresh herbs and bread.


Ingredients

  • 12  Each Little Neck Clams
  • 1
  • 3  Each Garlic Cloves, sliced
  • 2
  • 1/4  Cup(s) White Wine
  • 3
  •  Pinch Red Pepper Flakes
  • 4
  • 3  Each Basil Leaves, roughly chopped
  • 5
  • 6  Fluid ounce(s) Chicken Stock or Clam Juice
  • 6
  • 2  Table Spoon(s) Olive Oil
  • 7
  •  Pinch Black Pepper
  • 8
  • 1  Tea Spoon(s) Parsley, chopped
  • 9
  • 2  Each Garlic Bread, sliced
  • 10

Directions

    1. Rinse the clams with cold water and dry
    2. In a large pan, heat olive oil on high, add the garlic, being careful not to burn it
    3. Once garlic is just starting to turn light brown, add clams
    4. Let clams sit in the pan for about 30 seconds then hit with white wine, red pepper flakes and basil
    5. Add the chicken stock and cover pan, let steam for 5 to 6 minutes (the clams will open when ready and their natural juice will be incorporated into the broth)

    Garlic Bread

    Ingredients

  • 1 Each Garlic Clove, minced
  • 1 Tea Spoon(s) Olive Oil
  • 1 Tea Spoon(s) Butter, softened
  • Directions

    1. In a bowl, mix  together garlic, butter and oil
    2. Spread on 2 slices of French or Italian bread
    3. Grill or bake until golden brown

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