🫙 From the Spice Rack
cornell's clams bianco
Cornell's Clams Bianco Source: Cornell's - Schenectady, New York 1 dozen Rhode Island little neck clams 1/4 cup olive oil 2 cloves fresh garlic, chopped 1/4 cup chopped, fresh, fla...
maineasy
Ingredients6 items
Ingredients
- 1dozen rhode island little neck clams
- 1/4cupolive oil
- 2clovefresh garlic, chopped
- 1/4cupchopped, fresh, flat-leaf parsley
- 1tablespoonbutter
- 1/2cupdry white wine
Directions
- 1
Cornell's Clams Bianco Source: Cornell's - Schenectady, New York 1 dozen Rhode Island little neck clams 1/4 cup olive oil 2 cloves fresh gar
- 2
In a large, deep, frying pan, heat oil, garlic, parsley, pepper and butter over medium heat until ingredients begin to sizzle
- 3
Add white wine and clams so clams rest in a single layer
- 4
Cover and cook over medium heat until clams open
- 5
Transfer clams into a bowl and pour juices over
- 6
Serve with fresh, crusty bread and the remainder of the bottle of wine
- 7
Serves 1.