Friday, April 15, 2011

Wine-Steamed Clams

Whenever we go to Moss Landing, there are two additional requisite stops: Phil's Fish Market and Surf City Coffee. This afternoon Riley picked fresh clams, prawns, and wahoo for dinner tonight.

So easy and so tasty: wine-steamed clams. In a large saucepan, I browned smashed cloves of garlic in butter. Then I added the scrubbed clams and some leftover wine. Once the clams begin to open, sprinkle in some fresh dill and squeeze fresh lime juice over the clams.

Serve with soft French bread.

1 comment:

  1. Sounds delish, but why should there ever be leftover wine. ; )


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