Ingredients
12little neck clams
2tspolive oil
3clovesgarlic,cut in large chunks
1tspunsalted butter
2tbspbasil,or parsley, fresh
½cupWhite Wine
¼cupwater
Preparation
Heat a large pot on high heat.
Add oil.
When hot, add garlic and cook until golden.
Add butter, wine, water and clams and cover tightly, reduce to medium-low heat.
Cook 5 to 10 minutes, or until the shells open.
Transfer clams with a slotted spoon to a large bowl and pour the liquid through a strainer over the clams.
Top with fresh herbs and enjoy with a good crusty bread.
