Manila Clams steamed with white wine and garlic
One of the easiest dinners to put together. Less than 15 minutes.
Added some minced shallots and a couple of minced garlic cloves to a pot containing white wine, chicken broth and fresh chopped thyme. Brought to a boil and simmered for 5 minutes. Tossed in about 4 pounds of manila clams and cooked just until the clams opened. Added a little heavy cream and sprinkled with parsley and they were ready to serve. Moe and I shared them out of one bowl, drinking a Sauvignon Blanc and sopping up the sauce with a good French Baguette.