Clams and Garlic

Bahan-bahan

5 Lbs Little Neck Clams

2 tablespoons Olive Oil

12 cloves Garlic, Minced

1 cup White Wine

2 tablespoons Butter

1/2 cup Fresh Parsley, Chopped

Arahan

1. Soak clams in cold water for 2 hours. Wash the clam shells with a brush to remove sand.

2. In a large pot, heat oil over medium heat. Add garlic and sauté for 1 minute. Add white wine and boil until reduced by half its original volume.

3. Add clams, cover, and steam till clams start to open. Add butter, cover and cook until clams are open. Discard any clams that do not open.Transfer claims and juice to 2 large bowls. Sprinkle with parsley and serve. We eat with Garlic Bites from HEB.