1/2 c Butter
6 cl Garlic; minced
1 lg Onion; thin sliced
12 clams in the shell;
- up to 15, scrubbed
1/4 c Dry white wine -OR-
1/4 c Lemon juice; if you are a
- wearer of the White Ribbon
1/2 c Italian flat-leaf parsley
Salt & pepper
Melt the butter, add the garlic and sliced onion. When
onions are translucent and very hot, add the wine and
whole clams. Add the parsley. Cover and steam until the
clams open (about 20 minutes).
Discard any clams that remain closed. Discard the top clam
shell from about half the clams. Add salt/pepper to taste.
Serve over al dente Linguine with Locatelli cheese on the
table.
Recipe from Janis Kracht - Cooking Echo - 03 Feb 2013
