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Saturday, May 5, 2018

CRUSTY-BREAD & STEAMED CLAMS

MAKES 4 SERVINGS. HALF RECIPE FOR 2.
2 tbs oil
6 garlic cloves, sliced
1/4 cup chopped onions
3/4 cup vegetable broth
1/4 cup clam juice
1 tbs chopped thyme
1/4 tsp crushed red pepper
2 1/2 pounds littleneck clams in shells
2 tbs butter
1/3 cup chopped parsley
4 slices crusty bread and 4 lemon wedges
Heat oil in a pot. Add garlic and onions, cook until onions are soft. Add broth, clam juice, thyme, and red pepper, bring to a boil. Boil 3 min. Add clams, cook until shells open. Discard any unopened shells. Stir in butter and parsley. SERVE with bread and lemon wedges and ENJOY...

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