Clams in Pepper Broth

Clams in Pepper Broth

from Simple Pleasures of Salt & Pepper by Sandra Cook and Sara Slavin

Ingredients:

2 tablespoons extra-virgin olive oil
2 cloves garlic, minced
2 pounds clams, scrubbed
1 cup dry white wine
2 tablespoons unsalted butter
1 teaspoon freshly ground black pepper
2 tablespoons chopped fresh flat-leaf (italian) parsley
1/4 teaspoon finely grated lemon zest

Light, yet full of bright flavors, these clams are a wonderful appetizer, served with good, crusty bread. You can also serve them over pasta.

In a large sauté pan, heat the olive oil over medium heat. When the oil is hot, add the garlic and sauté for about 30 seconds until fragrant. Add the clams and stir until the clams begin to open, about 3 minutes. Add 1/2 cup of the wine and continue to stir, removing any opened clams from the pan and placing them in a bowl. Continue to stir just until all the remaining clams are opened, 4 to 6 minutes total cooking time. Transfer the clams to the bowl, discarding any that did not open.

With the pan over medium heat, add the remaining 1/2 cup wine, the butter, and the black pepper. Stir until the butter is melted. Return the clams to the pan, including any julces in the bowl, and stir the clams in the broth for another 2 minutes to blend the flavors. Add the parsley and lemon zest, mix well, and immediately remove from the heat.

Spoon the clams into 2 warmed bowls, dividing evenly. Spoon any broth remaining in the pan over the clams. Serve at once.

This and many other wonderful recipes may be found in Sandra Cook and Sara Slavin's
Simple Pleasures of Salt & Pepper from Chronicle Books