A new look at cooking and home decorating...with an attempt to add more greens to the plate, more vegetarian options & hopefully lots of new ideas to explore

Sunday, August 9, 2009

Victors clams

Victors clams
My friends husband made this delicious dish last month at a Loire Valley wine tasting night. It was so yummy and perfect for a summer dinner. Serve with some crusty French bread.

100 small clams---that's how many he used that night and he rarely cooks less
1 1/2 sticks of butter
Lots of minced garlic (probably about 6 cloves)
1 bottle of white wine

Make sure the clams are clean and rinsed. Place the clams in a large oblong or rounded pot. Place the butter, in chunks or slices, on top of the clams. Add garlic and about 1/2 the bottle of wine. Heat until it comes to a boil and simmer for approximately 15 minutes or until the clams open, which indicates they are done. As the clams are simmering, add more wine if necessary.