Clams / Mussels

by on June 14, 2014
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Several dozen clams
White wine
Shredded Romano

Heat butter in hot skillet
– Add a bit of olive oil to keep butter from burning
Chopped or shaved garlic
Deglaze with white wine
Add clams into skillet

Clams should be closed
If they are opened, force it closed
If it stays closed, it is still alive
If it does not, discard it.

Cook only about 5 minutes
Sprinkle with Romano, salt and pepper

Serve hot with garlic bread

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