CLAMS WITH GARLIC AND WHITE WINE
The clams used for this tasty dish, which is found in most tapas bars in Spain, should be as small as possible. Use littleneck clams or cockles, and serve good bread to mop up the garlicky green sauce.
Provided by Vicki Butts (lazyme)
Categories Seafood Appetizers
Time 25m
Number Of Ingredients 11
Steps:
- 1. Put the clams in a bowl, cover them with salted cold water, and sprinkle with cornmeal.
- 2. Refrigerate, uncovered, several hours or overnight to rid clams of sand. Drain, rinse, and dry clams.
- 3. Heat the oil in a large, shallow flameproof casserole and saute the onion and garlic over high heat. Just before the garlic begins to brown, add clams and cook, stirring, about 3 minutes.
- 4. Add the wine and let it cook off. Stir in the stock, lemon juice, bay leaf, 1 tablespoon parsley, and pepper.
- 5. Reduce heat to medium, cover, and cook, removing clams as they open to a warm platter; add a little water if the liquid evaporates before all the clams have opened. (The finished dish should have some sauce.)
- 6. Return the opened clams to the casserole, heat 1 minute, and sprinkle with remaining parsley.
- 7. Serves 6 to 8 as a tapa.
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