Quick and tasty—but rich and seemingly indulgent as well—these tender steamed clams in an aromatic white wine broth give an ordinary weeknight meal weekend appeal.
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Serve with plenty of crusty sourdough bread for dipping and round out the meal with a crisp Romaine, Bacon & Tomato Salad with Croutons & Tarragon Vinaigrette.
Simple and delicious. I made this for my man and he proposed during the meal. I think that about sums it up!
This is funny....a couple of weeks ago I made this dish. Funny enough, I included exactly the same ingredients that the recipe calls for, although I probably used different amounts. Lots of garlic and onion in my case and a good dose of dry white wine (I used a pinot grigio).I love this recipe because it's been a family recipe for generations.You can also use mussels and would be also delicious. Another substitution would be to use cilantro or parsley instead of basil.
Never really been a big fresh clam fan, however, this recipe changed all that. We served it as an appetizer, and all the guest went crazy over it. The crusty bread is a MUST to take advantage of the wonderful broth. Will definitely prepare again!
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