• 4servings
  • 25minutes

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Nutrition Info . . .

VitaminsA, B9, C
MineralsPhosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3 tablespoons extra-virgin olive oil

  2. 2 garlic cloves , thinly sliced

  3. 2 1/4 pounds fresh clams, scrubbed and rinsed (New Zealand cockles or Manila clams)

  4. 1 cup dry white wine

  5. 2 tablespoons chopped fresh parsley leaves

Instructions Jump to Ingredients ↑

  1. In a 12 to 14-inch saucepan with a lid, heat the oil over a medium-high flame until hot but not smoking. Add the garlic and cook until soft and light golden brown, about 5 minutes. Add the clams. Pour in the wine and cover the pan. Steam the clams until they open, about 8 minutes. Remove from the heat and discard any clams that did not open on their own. Serve the remaining clams immediately, garnished with a sprinkle of fresh chopped parsley.


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