Description
Serve this as an appetizer for 6 persons or a feed for two. Serve with a fork & a spoon. You do not want to miss out on the great flavor of the broth!
Ingredients
- Clams
- Cornmeal
- Olive Oil
- Garlic
- Water
- Wine
- Parsley
- Salt & Pepper
Instructions
- Discard any clams that are not firmly shut
- Place them in a bowl of cold water and sprinkle the cornmeal on the water, refrigerate for 1 1 / 2 hrs drain& scrub the clams again under cold running water
- Heat the olive oil in a dutch oven or other heavy pot that has a firm fitting lid, throw in the garlic and saute for 5 minutes
- Turn up the heat and pour in the water & wine
- Add clams close the lid, steam the clams for about 6 minutes, shake the pot a few times to redistribute the clams- do not remove the lid
- Remove the clams with a slotted spoon, discard any clams that did not open add the parsley, salt& pepper to the broth
- To serve, place the clams in a shallow bowl & pour the broth over them