Very simple herb and wine broth for little neck clams. Add some garlic and wow. I serve this with a hard crusty bread to dip in the broth and an ice cold beer.
Ingredients
Makes 2 dinner or 4 appetizer
•30 small clams
•3 Tablespoons butter
•1 small onion, chopped fine
•3 cloves garlic, minced
•1 cup dry white wine
•1 cup vegetable broth
•1 cup minced parsley
•1/8 teaspoon pepper
•dash of texas pete (or other liquid hot sauce)
Methods/steps
In a large kettle, melt the butter over medium heat. Add onion and garlic and saute until soft. Add wine, parsley, pepper and hot sauce. Bring mixture to a boil. Add clams and simmer until all the clams have opened. Discard clams that do not open.
