4 pounds fresh clams or cockles, preferably a mixture of several varieties
1/4 cup olive oil
1 cup diced yellow onions (1/4” dice)
Freshly ground black pepper
1 cup thinly sliced green onions
1/4 cup minced dill
1 cup white wine
Wedges of lemon
Wash the shellfish to remove any sand or dirt; discard any that will not close or have broken shells.
Using a pot that has a lid and is large enough to hold all the clams, sauté the yellow onion in olive oil until the onions soften and start to turn golden. Add the clams, freshly ground black pepper, green onions, dill, and wine, and stir to evenly distribute the ingredients, being careful not to break the clam shells. Bring the wine to a boil, cover, turn down the heat to medium, and cook just until the clams open.
Serve the clams with the broth, wedges of lemon, and plenty of crusty bread.
1/4 cup olive oil
1 cup diced yellow onions (1/4” dice)
Freshly ground black pepper
1 cup thinly sliced green onions
1/4 cup minced dill
1 cup white wine
Wedges of lemon
Wash the shellfish to remove any sand or dirt; discard any that will not close or have broken shells.
Using a pot that has a lid and is large enough to hold all the clams, sauté the yellow onion in olive oil until the onions soften and start to turn golden. Add the clams, freshly ground black pepper, green onions, dill, and wine, and stir to evenly distribute the ingredients, being careful not to break the clam shells. Bring the wine to a boil, cover, turn down the heat to medium, and cook just until the clams open.
Serve the clams with the broth, wedges of lemon, and plenty of crusty bread.
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