Gef Flimlin’s Clams with White Wine & Garlic
1 tbsp olive oil
2 diced garlic cloves
40-50 littleneck clams
1/2 cup dry white wine
Chopped parsley for garnish
Get a skillet that has a decent bottom and a lid for it.
Put olive oil in the heated pan, plus garlic cloves.
Add clams, and let them get a bit warm in the pan so the pan itself is hot.
Add wine and cover.
Shake periodically…..the pan, not yourself.
It should take about 7-8 minutes with the lid on to have them all open up. Some might need a bit of urging.
Finish with a little chopped parsley and serve.
Adapted by Judy Stein from “The Best American Recipes 1999” by Fran McCullough and Suzanne Hamlin