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.
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.
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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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