Clams in white wine

This recipe reminds me of cooking clams on the beach on Vancouver island as a kid. We’d dig up the clams in the morning (butter and manila) and let them sit in fresh water all day so they would clean themselves. In the evening we’d start a fire, wrap the clams in tin foil with a little wine (or water) and place the package over the coals. 5 minutes later we’d be fighting over the spoils. Delicious.

Since my wife doesn’t like shellfish I don’t get the chance to make it very often. This afternoon she went out to see a movie with her sister so I figured I’d take the opportunity to have a bit of a treat. It’s a great recipe as it doesn’t take very long to cook, and it tastes fantastic.

1.5 lbs of clams (I like manila clams best.)
1/2 cup of dry white wine
3 cloves of garlic (diced)
4 tablespoons olive oil
Parsley (small bunch)

Add some olive oil to a large skillet, you’ll need enough room so that the clams don’t sit on top of each other. Add the garlic and fry it until it turns golden. Add the clams and wine. Cover the pan and let the clams steam for about 5 minutes or until they open. The great thing about clams is that they only open when they are fully cooked, keep an eye on them though as they get tough quickly if you overcook them. Make sure you throw out any that don’t open. Add in the parsley, plate and serve. It’s good to have a little bread to soak up the delicious juice.