Steamed Clams, Garlic and Parsley

white wine

🥗Healthier: vegetable broth

💰Cheaper: water + vinegar

Vegetable broth maintains flavor without alcohol.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and adds richness.

Wash the clams twice in cold running water to remove grit.

Peel the garlic clove and squash it down to remove the skin.

Sprinkle a pinch of salt on the garlic to help chop it and retain moisture.

Heat a medium to large pot over medium to low heat.

Add about 1 tablespoon of olive oil to the pot.

Add the garlic to the pot and give it a jiggle.

Add a little chili and 2-3 anchovies to the pot, stirring to combine.

Gently sauté the garlic mixture for about 30 seconds until the garlic is soft but not browned.

Add the clams to the pot and increase the heat to medium.

Cover the pot with a lid to steam the clams.

Chop the flat leaf parsley roughly and set aside.

Pour white wine into the pot to create steam for the clams.

Once the clams start to open, add the chopped parsley and shake the pan.

Remove the clams from the pot as soon as they open to ensure they are tender.

Plate the clams and add a little cracked pepper to the cooking liquid.

Pour the cooking liquid over the clams before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens