Manila Clams steamed with white wine and garlic
One of the easiest dinners to put together. Less than 15 minutes.
Added some minced shallots and a couple of minced garlic cloves to a pot containing white wine, chicken broth and fresh chopped thyme. Brought to a boil and simmered for 5 minutes. Tossed in about 4 pounds of manila clams and cooked just until the clams opened. Added a little heavy cream and sprinkled with parsley and they were ready to serve. Moe and I shared them out of one bowl, drinking a Sauvignon Blanc and sopping up the sauce with a good French Baguette.
OH Ann!! That looks amazing. The clams look so plump. I'm sure they were delicious!
ReplyDeleteAnn, you're thrilling me with your fabulous food and photography all in one place. :) I must repeat how happy I am that you have begun blogging ~ it's such a treat to see what you have in store for us each day.
ReplyDeleteThe clams look so perfectly succulent, and you've added plenty of parsley; just the way I like them!
Those look so delicious...
ReplyDeleteJust perfect!
Those clams look delicious! I've scrolled back through some previous posts and you have some outstanding food photos - wow! Linda
ReplyDeleteif your recipes are as wonderful as your photography, they must be amazing! Lovely blog!!! :D Jewel
ReplyDeletegorgeous shot ann~
ReplyDelete