Clams steamed in white wine, garlic and parsley broth.
New cookbook version · Serves 4 as a starter
Written to complete the family collection. This is a new version, not a recovered record of the original cook.
Ingredients
- 1.5 kg live clams, cleaned according to the fishmonger’s advice
- 2 tbsp olive oil
- 3 garlic cloves, sliced
- 1 shallot, finely diced
- 150 ml dry white wine
- 100 ml water
- 2 tbsp chopped parsley
- 1 lemon
- Crusty bread
Method
- Discard cracked clams and any open clams that do not close when tapped. Rinse well.
- Soften shallot in oil in a large pot for 3 minutes. Add garlic and stir for 30 seconds.
- Add wine and water and bring to a boil. Add clams, cover and steam for 4–7 minutes, shaking occasionally.
- Lift opened clams into bowls as they open. Discard any that remain closed after cooking.
- Taste the broth before adding salt. Add parsley and lemon to taste, then pour carefully over the clams, leaving any grit behind. Serve with bread.