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Food Network Favorites: Clam Sauté

A very simple, very tasty treatment for clams from Mario Batali. If you're not a clam fan, this is not the recipe for you, since there's nothing here disguising the essential clam flavor.

Because this recipe is so simple, you need to use the best possible ingredients. Find the freshest clams, and use a good white wine for steaming. To clean the clams, wash them under cold running water with a stiff bristle brush.

Serve the clams with a crusty French or Italian bread to sop up the wine broth.

Prep Time: 10 minutes
Cook Time: 10-15 minutes
Yield: 4 servings

3 Tbsp extra-virgin olive oil
2 cloves garlic, thinly sliced
2 1/4 pounds fresh clams, scrubbed and rinsed (New Zealand cockles or Manila clams)
1 cup dry white wine
2 Tbsp chopped fresh parsley

In a 12- to 14-inch sauté pan with a lid, heat the oil over medium-high heat until hot but not smoking. Add the garlic slices and cook until lightly golden, about 4 to 5 minutes.

Add the clams. Pour in the wine and cover the pan. Steam the clams until they open, about 8 minutes. Remove from the heat and discard any that did not open. Serve immediately, garnished with parsley.



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