Clams and Parsley
- Prep Time:
- Cook Time:
- Ready Time:
- 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.