Garlic, Tomato and Parsley
INGREDIENTS
50 clams, washed and drained 2 Tablespoons olive oil
3 cloves garlic, chopped 1 cup grape tomatoes
1 cup white wine 1/4 cup parsley, chopped
DIRECTIONS
Preheat oven to 400 degrees. Heat large roasting pan in oven for 5 minutes. Add olive oil to pan
and heat for additional 5 minutes. Scatter garlic and tomatoes over bottom of pan and cover with
clams, arranged in one layer. Bake for 8 minutes—the clams will open and spill juices into the
pan. Mix parsley into wine and pour over hot clams. Bake 5 minutes. Serve immediately with
crusty bread to soak up the juices.
Citrus Medley with Pecans
INGREDIENTS
50 clams, washed and drained 2 Tablespoons olive oil
1/4 cup onion, finely chopped 1/2 cup citrus juices—lemon, lime, orange
1/2 cup white wine 1/2 cup pecan halves
DIRECTIONS
Preheat oven to 400 degrees. Heat large roasting pan in oven for 5 minutes. Add olive oil to pan
and heat for additional 5 minutes. Scatter onion over bottom of pan and cover with clams, arranged
in one layer. Bake for 8 minutes—the clams will open and spill juices in the pan. Mix
citrus juices with wine and pour over hot clams. Top with pecan halves and bake for 5 minutes.
Serve immediately—the citrus juices and pecans are good with wild rice.
Copyright © 2009 Stefanie Samara Hamblen
|