White Wine Steamed Clams, I mean doesn’t that sound heavenly! I have done clams on the grill before but I really prefer ...

This pasta dish is particularly delicious with a transparent sauce of clam juices, white wine, garlic, red chile, and lemon.

Wash the clams in several changes of ... olive oil in a wide sauté pan, add the garlic and cook for 4-5 minutes on a medium heat. Add the white wine and a generous squeeze of lemon juice, bring ...

Add the olive oil to a pan and put in the garlic and shallots, fry gently to soften but not colour then add the wine and bring to the boil, continue to boil for 2 minutes to take out some the alcohol.

Add the garlic and bay leaf and gently sweat ... Turn up the heat up to medium high and tip in the mussels and clams immediately followed by the dry white wine. Cover with a tight-fitting lid ...

Rinse the clams under cool running water, then drain in a colander. Thinly slice the garlic. Cut the bird ... then serve immediately with steamed rice.

It can be made with any of the larger varieties of clam, including bamboo clams (or razor clams) and baby geoduck. Pre-minced garlic from ... Serve immediately with steamed rice and stir-fried ...

until the garlic is lightly browned, about 1 1/2 minutes. Add the clams and water, cover and simmer until the clams open and are just cooked through, 5 to 8 minutes. Discard any clams that don't open.

Start your meal at this “Epic” restaurant in Midvale with the three-olive tapenade & hummus before you move on to an appetizer of tender steamed clams in garlic, white wine, and butter with parsley.

200 grams asari clams (with shells), 180 grams cabbage, 8 snap peas, 1 clove garlic finely chopped, 1 Tbsp oil, 1 Tbsp sake, 1 tsp sesame oil About 135 kcal and 1.4 grams salt per portion 1.