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extra virgin extra virgin olive oil garlic littleneck clams caperberries lemons white wine flat leaf parsley salt
Viewed: 38 - Published at: 3 years agoIngredients
- 6 Tbsp. extra-virgin extra virgin olive oil
- 1 x garlic clove sliced thin
- 24 x littleneck clams scrubbed, rinsed
- 3 Tbsp. caperberries
- 2 x lemons zested, segmented
- 1/4 c. white wine
- 1/4 c. minced flat-leaf parsley Salt to taste Freshly-grnd black pepper to taste
Method
- In a 12- to 14-inch saute/fry pan, heat the extra virgin olive oil and garlic over medium heat till the garlic is golden.
- Add in the clams, caperberries, and lemon zest.
- Cook for about 3 min.
- Add in white wine and lemon segments, cover, and cook till all clams have opened.
- Season with salt and pepper, add in the parsley, and serve immediately.
- This recipe yields 4 servings.
