I remember the first time I looked at a pale gray clam staring back at me on a dinner plate. The mere thought of slurping up something that smelled exactly like the ocean mortified me. A family member allowed me to try a piece, but alas the chef had not put love into this dish and the experience left a sour taste in my mouth both physically and mentally.
Each time the opportunity arose to indulge in this pearl of a treat, my thoughts rushed back to the moment where I gagged in that restaurant booth calling attention to myself while being scolded for such an inappropriate reaction. No thanks was usually my response to an offer, and unfortunately the few times I reluctantly accepted an offer, the flavors and textures were not at all impressive.
A few days ago while checking out my beloved seafood section during a food shopping adventure, Tim asked what I was in the mood for. What would be great this time of season? Well clams, but I know you don't like them, he answered. Then make me like them, I snapped back with a smile.
An hour later, after a brief lesson on steaming the clams correctly and making the proper broth, I was sucking on shells and dipping my toasted bread in the left over broth. Once again Tim had made a believer out of me. =]
Don't forget to check out my Classic Chicken Pot Pie Recipe on Madly Juicy!
Steamed Clams in White Wine Garlic Sauce
- 2 cloves of garlic sliced
- 1 teaspoon of chopped parsley
- 1 cup of white wine
- ½ cup of chicken broth
- 2 tablespoons of butter
- 1 dozen little neck clams
- Pinch of red pepper flakes
- 2 tablespoons Olive oil
- pinch of salt
- Good crusty bread for dipping.
*thoroughly wash clams
- Sautee garlic in olive oil till light golden brown in a medium sized pan over high heat.
- Add dozen clams and immediately deglaze with white wine
- This should flambé, if not, cook alcohol out for a few minutes, add chicken stock, pepper flakes, herbs and a pinch of salt to taste (not too much, they already have a naturally salty taste to them)
- Cover, steam until clams open, add butter at the end and serve.