CALIFORNIA CLAM BAKE

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California Clam Bake image

Provided by Giada De Laurentiis

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 10

1/2 cup dry white wine
10 sprigs fresh thyme
2 sprigs fresh rosemary
1 bay leaf
1 tablespoon butter
1/2 teaspoon kosher salt
1 pound Peewee potatoes
1 lemon, sliced into 1-inch rounds
2 pounds cockles, New Zealand clams or other small clams
Crusty bread, for serving

Steps:

  • Add the wine, thyme, rosemary, bay leaf, butter, salt and 1/2 cup water to a small Dutch oven. Add the potatoes and bring to a simmer over medium heat. Cover and cook until the potatoes are just cooked through, 15 minutes. Add the lemon slices and clams. Cover and cook until the clams have opened, an additional 3 minutes. Discard any unopened clams. Serve in bowls with a good ladle of the juice and crusty bread for dipping.

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