Oct
19
Filed Under (Recipes) by Debbie on 19-10-2009

Well, ever stand in the galley and wonder what to fix?  I know I have and I’m happy to say I’ve found a great idea for those wonderful little canned clams!

1 10 oz. can of whole baby clams

3 tablespoons olive oil or butter

6-10 steamer clams (if you can get them…they’re just for looking at really.)

1 tablespoon minced garlic (more if you really like garlic)

1 cup white wine (drink the rest with dinner if you’d like)

1/2 cup (maybe more or less depending on tastes) half and half (best) or evaporated milk (if cruising).

Parmesan cheese any where from 1-2 handfulls

1 tablespoon Basil fresh is best or 1 teaspoon dried

Melt butter in medium fry pan over med-hi heat or add oil to pan,

Place garlic in pan and toss until you can smell garlic rising up from the pan.  Just a minute or so.

Add canned clams with juice to garlic/oil mix and stir briefly.

Add wine and steamers, cover and cook until steamers open.

Remove steamers, lower heat and add milk and cheese.  Heat until cheese melts and sauce his thickened slightly with the cheese.

Serve over hot pasta with the steamers on top.  Sprinkle with fresh or dried basil.



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