3 doz. Little Neck Clams, cleaned
6 oz. dried linguini pasta, cooked or 2 cups hot cooked rice
1/4 cup butter or olive oil
1/4 cup finely chopped parsley
2 cloves (large) cloves garlic, crushed
2 cups chicken broth
1 cup dry white wine
Scrub outer shell with a stiff brush to remove sand from shell.
Boil water to cook pasta according to package directions or prepare rice.
Clean clams as needed.
In a large stock pot, melt butter or heat olive oil over Medium heat.
Add parsley and garlic; sauti 1 to 2 minutes.
Pour in chicken broth and wine and bring to a boil.
Cover and steam 5 to 10 minutes until clams open.
Arrange clams over pasta or rice in wide, shallow bowls.
Ladle cooking broth, dividing evenly, over open clams and pasta or rice.
No Nutritional Information Available
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