| | Garlic Clams 12 Cloves fresh garlic, minced
1 bunch of green onions, minced
1/2 cup of butter
1/4 cup of vegetable oil
1/2 cup of chopped parsley
1 teaspoon of Italian seasoning
1 cup
of dry white wine
1 cup of Clam juice
1 cup of water
24 Cherrystone clams, cleaned |
|
In a large skillet, sauté garlic and onion in butter and oil for 1 minute. Add parsley and seasoning. Add wine, clam juice and water and cook 2 minutes. Now add clams and cook covered until clams open, about 10 to 12 minutes. Serve in bowls. 2 servings |
