RECIPE

Freshly Foraged Clams with Citrus & Parsley

Name: Freshly Foraged Clams with Citrus & Parsley
Ingredients: 2 lbs Palourde Clams (or any other type of clam that you can find fresh); 2 shallots; 1 head of garlic; 2 lemons; ¼ cup white wine; 1 tbsp white wine vinegar; fresh parsley; olive oil

French Country Cooking with Edward Delling-Williams

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Freshly Foraged Clams with Citrus & Parsley

Servings 4 servings

Author Chef Edward Delling-Williams

Ingredients

2 lbs Palourde Clams (or any other type of clam that you can find fresh)
2 shallots
1 head of garlic
2 lemons
¼ cup white wine
1 tbsp white wine vinegar
fresh parsley
olive oil

Instructions

Heat a good splash of olive oil in a pan and gently cook the shallots and garlic for a minute.
While that is cooking, remove the skin of a lemon and segment the pieces.
Turn up the heat, then add the clams and white wine. Put the lid on and steam until the clams are open (this should be around 4 or 5 minutes). Try not to overcook, but it takes a lot to really ruin them, so don't worry.
Serve on a dish with all the juices, dressed with the lemon pieces, chopped fresh parsley, and a squeeze of the 2^nd lemon over the top (a good drizzle of olive oil won't hurt either). Eat them like your life depends on it!