YIELD: 1 appetizer-sized serving
1 dozen littleneck clams, scrubbed
1 Tbsp. chopped garlic cloves
2 fresh basil leaves
2 Tbsps. butter
1 cup dry white wine
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Combine all ingredients in a small pot. Boil for 5 minutes, or until all clams are open. Serve in a large bowl with the broth.
Recipe: H. Edwin Coss, Milford Oyster House, NJ
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