Yield 4 servings
Time 10 minutes
Ingredients
1 green garlic, washed, outer skin around the bulb removed, thinly sliced, bulb and greens
1/4 cup finely chopped parsley
1 tablespoon sweet butter
1/4 teaspoon pepper
1/4 cup water
4 pounds butter clams, washed
Method
Sauté the garlic and parsley in the butter until lightly browned. Season with black pepper, add water and clams. Cover and cook 5 minutes over high heat. Transfer the clams that have opened to a serving bowl. Continue cooking any clams that haven’t opened for another 2-3 minutes. Discard any clams that haven’t opened.
When you pour the broth over the clams, do so slowly so any sediment is left behind to be discarded. Serve with fresh bread.
Variations
--Substitute white wine for the water.
--Along with the green garlic, sauté 2 thinly sliced shallots.
--Tear apart 2 roasted tomatoes, remove the skins, add the pulp to the broth.
--Add 2 cups cooked pasta to the broth.
--Add 2 cups cooked rice to the broth.
- Recipe courtesy of David Latt