I bought a dozen little clams at Danbury Farmers’ Market earlier today. Since I didn’t want to let the clams hang around uncooked for so long, I created this simple recipe on the fly.
Ingredients:
- 1 dozen little clams
- 1/2 onion, chopped
- 1 tablespoon butter
- 1 cup cream
- 1/2 cup white wine (I used Riesling.)
- 1 tablespoon parsley
- 1 tablespoon scallions
- salt and pepper
Before cooking, wash the clams and remove the dirt.
Put the skillet on medium-heat and add butter until melted. Add the onions. Cook until transparent.
Add the clams, cream and white wine and let it boil. Add the parsley and scallions. Cover with a lid and let it simmer until all the clams have opened their shells. Add salt and pepper to taste.
That’s it!
[amd-zlrecipe-recipe:4]