Came to the beach house in Delaware for the weekend. Oh how I craved these weekends from landlocked Arkansas.
We bought littleneck clams, pre-scrubbed, at a local fish market with the intention of eating them raw, but sans clam knife, wecouldn't pry them open.
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| Raw clams |
So, we steamed the clams instead, using part of a recipe from The Martha Stewart Living Cookbook: The New Classics (2007). All we did was heat olive oil in a skillet over medium heat, add garlic and a pinch of red pepper flakes, cook a couple minutes until the garlic is golden, and add the clams and some dry white wine, raising the heat to high. Bring to a boil; cover, and cook, shaking occassionally, 2-3 minutes, until the clams open.
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| Clams sauteeing |
Stir in parsley, and serve with cocktail sauce.
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