Clams in white wine

Ok, I may have forgotten to take a picture of this meal until after we'd finished eating it. To be updated next time I make it... and there WILL be a next time.

If only clams were cheaper, we would eat this all the time. So good, so easy, pretty healthy. I followed this recipe and didn't make any changes, and I don't think I'll be making any changes in the future.

The only better way I've ever made clams is steamed in sake, but this is the way to go when you have leftover white wine in the house. Especially if you're pregnant and can't just drink the wine.

The Recipe (serves 2):

3 lbs steamer clams

1 c white wine

1/2 c parsley, chopped

2 tb butter

6 cloves garlic, chopped

drizzle olive oil

crusty bread for serving

Saute garlic in olive oil over medium-high heat for 1 minute.
Add wine and bring to a boil.
Add clams, cover, and steam until clams start to open, about 5 minutes.
Add butter and cover again until clams are completely open.
Add parsley and serve with bread for dipping.

The Verdict:

Overall grade: A-

Overall reason: Delicious and easy. Sake is better.

Time to prepare: 20 minutes

Husband quote: No quote. He was too busy devouring his bowl of clams to talk about it.

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