Steamed Clams with Fresh Basil

Name: Steamed Clams with Fresh Basil
Yield: 2 porsi
Cuisine: Indonesian
Ingredients: 2 dozen little neck clams; 2 tsp olive oil; 3 cloves garlic (cut in large chunks); 1 tsp unsalted butter; 2 tbsp fresh herbs such as basil or parsley; 1/2 cup white wine; 1/4 cup water

📊 Sedang 🍽 2 porsi 👁 36

Bahan-bahan

2 porsi

2 dozen little neck clams
2 tsp olive oil
3 cloves garlic (cut in large chunks)
1 tsp unsalted butter
2 tbsp fresh herbs such as basil or parsley
1/2 cup white wine
1/4 cup water

Langkah-langkah

Heat a large pot on high heat.
Add oil.
When hot, add garlic and cook until golden.
Add butter, wine, water and clams and cover tightly, reduce to medium-low heat.
Cook 5 to 10 minutes, or until the shells open.
Do not overcook or the clams will become rubbery.
Transfer clams with a slotted spoon to a large bowl and pour the liquid through a strainer over the clams.
Top with fresh herbs and enjoy with a good crusty bread.