Clams and Parsley

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Clams and Parsley

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Here is a perfect way of eating some steamed clams, its simple and beautiful and perfect to make large amounts and scarf them down with lots of good crisp white wine while sitting on the patio have a good old chin wag.



Clams and Parsley

On 07/03/2011 (Monday) at 3:31 am by Benny.
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  • Prep Time:
    5 min
  • Cook Time:
    10 min
  • Ready Time:
    15 min


2 servings


  • 1 bunch fresh parsley, stems trimmed
  • 1 teaspoon minced garlic
  • 12-18 little neck clams
  • 2 tablespoons extra-virgin olive oil
  • 2 ounces dry white wine


Put the parsley and garlic in a pistol and mortar start grinding them together and when they have broken down add the olive oil and blend.
Heat the mixture in a shallow pot over medium heat add the white wine and let reduce by half and set aside.

Add the clams to a steamer and steam until open about 7 min or less check once they are open they are done. Set them aside in a serving bowl.

Discard any clams that do not open.

Pour any of the clam liquor into the parsley sauce and put the removed clams on a plate. Now spoon the parsley sauce over the clams and serve immediately with some crusty bread.



Step by step in photos here >>

About Benny

Passion for healthy amazing food. I am on crusade to get kids eat better and people in general learning how to cook for themselves. If I here that McDonald’s is cheaper than eating homemade I will prove anyone wrong.

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