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Clams A La Denise

Photo Credit
Becky Luigart-Stayner
Written By: The Old Farmer’s Almanac Editors The Almanac Editors and Staff
Yield
Makes 10 to 12 servings.
Category
Fish and Seafood
Course
Main Dish
Credit
Denise Seitter, Ridgefield Park, New Jersey
Sources
The Old Farmer's Almanac Readers' Best Recipes

Bring a little seaside magic to your kitchen with Clams à la Denise! Fresh, briny clams meet a buttery garlic-wine sauce that’s rich, herby, and just a little sassy with red pepper flakes. It’s a quick, crowd-pleasing dish that tastes like a beach vacation, no sand in sight!

Ingredients
3 dozen fresh cherrystone or littleneck clams
3 tablespoons butter
1 tablespoon olive oil
1 onion, minced
1 large clove garlic, minced
1/2 teaspoon dried oregano
1/4 to 1/2 teaspoon crushed red pepper flakes, or to taste
salt, to taste
1/3 cup chopped fresh parsley
1/4 cup dry white wine

Instructions

  1. Scrub clams well under running cold water to remove sand and seaweed.
  2. In a pot, bring 1 cup water to a boil. Add clams and return to boiling. Reduce heat to medium-low, cover, and cook for 6 to 8 minutes, or until shells open. Discard any that do not open. Transfer clams to a pot or bowl. Let broth stand until sand settles.
  3. In a saucepan over medium heat, melt butter with olive oil. Add onions, garlic, oregano, red pepper flakes, and salt. Cook until onions are tender, stirring occasionally. Add parsley and wine, and cook for 2 minutes.
  4. Discard top half-shell from each clam. Put clams in bottom shell on a serving plate.
  5. Carefully, without disturbing sand on bottom of pot, ladle clam broth into onion mixture. Heat until hot. Pour over clams. 

About The Author
The Old Farmer’s Almanac Editors

The Old Farmer’s Almanac Editors

The Almanac Editors and Staff

Under the guiding hand of its first editor, Robert B. Thomas, the premiere issue of The Old Farmer’s Almanac was published in 1792 during George Washington’s first term as president.Today, the Almanac...
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