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Clams Mariniere
Very simple herb and wine broth for little neck clams. Add some garlic and wow. I serve this with a hard crusty bread to dip in the broth.
Ingredients
- 30 small clams
- 3 Tablespoons butter
- 1 small onion, chopped fine
- 3 cloves garlic, minced
- 1 cup dry white wine
- 1 cup vegetable broth
- 1 cup minced parsley
- 1/8 teaspoon pepper
- dash of texas pete (or other liquid hot sauce)
Methods/steps
In a large kettle, melt the butter over medium heat. Add onion and garlic and saute until soft. Add wine, parsley, pepper and hot sauce. Bring mixture to a boil. Add clams and simmer until all the clams have opened. Discard clams that do not open.
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