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Cathy's Steamed Clams Cathy's Steamed Clams
Ingredients:
5 lbs Manila Clams
2 T Olive Oil
6 cloves Garlic, peeled and minced
(more or less if you like)
1 tsp Tarragon
1 Cup white wine
Pepper to taste
French or Sourdough bread
Directions:
1. Heat olive oil in Dutch oven or large stock pot over med-high heat.
2. Saute garlic just until its light brown
3. Add clams
4. Add Pepper and Tarragon
5. Add wine
6. Cover and cook 5 mins, check
7. Keep checking every few minutes, until all clams have opened.
Serve in a bowl with or without some broth spooned over the top.
Warm bread and use for dipping
Special thanks to Cathy in Marysville for this recipe!
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