Arselle in umido (Steamed Clams)


  • Manila Clams (about 4 lbs)
  • 2 tbsp olive oil
  • 3 cloves of garlic
  • 1 tbsp fresh parsley, chopped
  • 1 tsp of crushed red pepper
  • ½ cup white wine


Scrub clams with a vegetable brush in cold water. Heat olive oil in a medium pan and saute chopped garlic and crushed red pepper. Add the clams and reduce heat to low. Cover and let the clams simmer until they all open. Uncover and increase heat to medium. Add the white wine and chopped parsley. Stir and cook for about 5 more minutes.

Summer 2011
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