It’s clam time. Although seafood in general is enjoyed best during the cold months in summer clams are a high runner and can be served to a lot of dishes, like rice, chowders, etc….the possibilities are limitless.
Our whitewine steamed clams can be enjoyed just like the recipe, but are also a great addition to pasta as a sauce. Let’s go for it!
What you need
- 5 dents garlic
- 500g clams
- 3 spoons olive oil
- 1 cup white wine
- salt
- chili-powder
How you do it
Peel and chop the garlic. In a pan heat up the olive oil. Once the oil is hot, add the garlic and roast it for a 5 minutes. Add the clams and stirfry them for a few minutes. Add the white wine. Season with salt and chili to your taste. Reduce the heat to a medium level. Cover the pan and cook/steam for 10 minutes.
Serve and enjoy
The Chef Cat 