Gef Flimlin’s Clams with White Wine & Garlic

Ingredients

 

1 tbsp olive oil

2 diced garlic cloves

40-50 littleneck clams

1/2 cup dry white wine

Chopped parsley for garnish

 

Preparation

 

Step 1

 

Get a skillet that has a decent bottom and a lid for it.

 

Step 2

 

Put olive oil in the heated pan, plus garlic cloves.

 

Step 3

 

Add clams, and let them get a bit warm in the pan so the pan itself is hot.

 

Step 4

 

Add wine and cover.

 

Step 5

 

Shake periodically…..the pan, not yourself.

 

Step 6

 

It should take about 7-8 minutes with the lid on to have them all open up. Some might need a bit of urging.

 

Step 7

 

Finish with a little chopped parsley and serve.

 

 

 

Adapted by Judy Stein from “The Best American Recipes 1999” by Fran McCullough and Suzanne Hamlin