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Basque Style Steamed Clams (Almejas Guisadas) Recipe

4 qt Cherrystone clams

4 Cloves garlic, minced

1 Onion, about 1″ in diameter, minced

1 tb Parsley, minced

1 tb Olive oil

1/2 c Dry white wine

1/2 c Water (or additional clam liquid)

1/4 ts Black pepper, freshly ground

Wash clams thoroughly and place in a large kettle. Add remaining ingredients. Cover and cook over medium heat for 20 minute. Serve hot in individual bowls, accomapanied by thick slices of french bread and a green salad.

This entry was posted on Tuesday, July 20th, 2010 at 12:19 pm and is filed under Fish and Seafood. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

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