Steamer Clams in Wine-Basil Broth
I cooked these steamer clams the way I cook mussels, but I added some fresh basil to give the dish a different taste. It was a nice appetizer with crusty ciabatta bread.
half a dozen steamer clams, rinsed
2 tbsps butter
1 cup of dry white wine
a small bunch of basil leaves
1 bay leaf
parsley, finely chopped
1 medium onion, finely chopped
2 garlic cloves, minced
1. Put the shallots and white wine into a large stainless steel pot. Add the clams and cover. Steam them over high heat until the clams have opened, about 5 minutes.
2. Drain the clams into a large bowl, saving the liquid. Discard unopened clams. Return the liquid to the pot and bring to a boil. Add the butter, basil and chopped parsley. Pour this broth over the clams and serve immediately.
Mussels with white wine