Clams in Wine Broth

A favorite dish of mine is clams in a wine broth.  If you are a clam person, this is such a simple, delicious recipe.

Clams in Wine Broth

1 bag of little neck clams

1/8 cup olive oil

4-5 cloves of garlic, minced

1 medium onion, chopped (I use shallots when I have them on hand)

1 tsp red pepper flakes

Juice from 1/2 a lemon

3 tbls. parsley

1-2 tbls. basil

1-1/2 cup chicken broth

1-1/2 cup dry white wine

In a saucepan, heat oil on medium.  Add onions and saute until tender.  Add garlic and saute until golden.  Add basil, parsley, red pepper flakes and lemon.  Let this simmer a few minutes on low to blend flavors.  Increase heat and add white wine.  Let the wine boil down for a few minutes.  Add chicken broth and stir.  Decrease heat to medium once again and add clams.  Stir as you go and as the clams open, making sure to get the broth inside the shells.  Once the clams have all opened serve with a crispy bread (for dipping in the broth...yummm) or over your favorite pasta.  Any clams that do not open throw away.

*Note on cleaning clams and clam basics.  Discard any clams that are broken or damaged.  Also, before using clams, make sure there are none that remain open. In the precooked state they should be closed tightly.  If, when you tap on them, they remain open, discard them.

It is essential to clean your clams properly or you will end up with sand residue in your dish *yuck*.  To do this, scrub down clams with a vegetable brush.  Afterwards place them in a bowl, cover them with water and some sea salt.  Cover the bowl and place in the fridge for an hour.  Take out the clams and set aside then empty the sandy water  (Don't just pour them in a colander or you'll pour the sand back on top of and into the clams).  Rinse bowl and repeat the water and salt process for another hour.  You should be good to go.