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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
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