I grew up with a lucky New Year’s Eve tradition: a lobster dinner. Unfortunately, while I was unable to attend the annual shellfish spectacular this year, I was reminded of the joy of seafood while looking through some photographs from this summer.
A steamed clams masterpiece, by chef C.
These fresh clams were steamed in a mixture of white wine, garlic, butter, and olive oil. The sauce leftovers went wonderfully with a crusty loaf of bread.
- 5-6 dozen steamer clams
- 1 T. butter
- 1 c. dry white wine
- 1 T. extra virgin olive oil
- 2 cloves garlic, peeled and minced
- Salt and pepper, to taste
Heat olive oil over medium heat. Melt butter, then saute garlic until fragrant.
Pour in the wine and bring to a boil, cooking until the wine has reduced to about half its original volume. Taste and season with salt and pepper as desired.
Place clams in pan and lower heat. Serve once opened and enjoy.
Happy new year! What did you have as your last meal of 2009?