Cape Cod Clams Recipe
Ingredients
| 6 dozen steamer clams | ||
| Onion | 1 Large, chopped | |
| Garlic | 3 Clove (5gm), minced | |
| Water | 1 Cup (16 tbs) | |
| Dry white wine | 1 Cup (16 tbs) | |
| Lemon slices | 4 | |
| Parsley sprigs | 4 | |
| Salt | 1 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| Butter or margarine, melted | ||
Directions
Scrub clams with a brush to remove sand from shells.
Discard any clams that remain open.
Rinse well; place in a large heavy kettle.
Add onion, garlic, water, wine, lemon slices, parsley, salt and pepper.
Cover tightly; bring to a boil over medium-high heat.
Reduce heat until liquid barely simmers.
Cook 3 to 5 minutes until clams open.
Discard any that do not open.
Use a slotted spoon to place clams in a large bowl or serve in individual bowls.
Strain cooking liquid through several layers of cheesecloth.
Discard onion, garlic, parsley and lemon slices.
Discard any clams that remain open.
Rinse well; place in a large heavy kettle.
Add onion, garlic, water, wine, lemon slices, parsley, salt and pepper.
Cover tightly; bring to a boil over medium-high heat.
Reduce heat until liquid barely simmers.
Cook 3 to 5 minutes until clams open.
Discard any that do not open.
Use a slotted spoon to place clams in a large bowl or serve in individual bowls.
Strain cooking liquid through several layers of cheesecloth.
Discard onion, garlic, parsley and lemon slices.
Chef
