Monday, October 19, 2009
This weekend was filled with two of our favorite things- good friends and good food! I would say our first annual "Clams and Yams" clambake was a success. Luckily, we are friends with some really good cooks, and everyone pitched in and brought over wonderful food!Steam or grill clams until they pop open. Discard those that do not open.
In the meantime, combine butter, wine, garlic, and a pinch of salt in a small saucepan over low heat.
As the clams open, place the cooked clams in a large bowl. Then slowly pour the butter and wine sauce over the clams. Toss to coat. Sprinkle the parsley over the top of the clams. Use the bread for mopping up the sauce. Enjoy!