| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Dujour04 |
1 |
servings |
INGREDIENTS
| 4 |
lb |
Manilla clams |
| 1 |
oz |
Garlic; chopped |
| 6 |
oz |
Extra virgin olive oil |
| 2 |
oz |
Unsalted butter |
| 4 |
|
Bay leaves |
| 1 |
ts |
Chili flakes; (Peperoncino) |
| 8 |
oz |
Dry white wine |
| 4 |
oz |
Water |
| 2 |
c |
Leeks; cut in wide strips |
| 2 |
tb |
Parsley |
|
|
Croutons; rubbed with fresh |
|
|
; garlic cloves and |
|
|
; extra virgin |
|
|
Olive oil |
| 2 |
|
Cloves garlic |
|
|
Salt to taste |
INSTRUCTIONS
In a sauce pan heat the butter and olive oil. Add leeks, garlic, chili
flakes and bay leaves. Cook over low heat, stirring carefully. When
the leeks are cooked, but not browned, and almost transparent, add
washed clams and white wine. Cover and steam open on high heat. When
they have opened, remove them from their shells, add water and salt
to taste. Garnish with coarsely chopped parsley. Serve in soup bowls
with croutons.
Yield: 4 servings.
Converted by MC_Buster.
Recipe by: CHEF DU JOUR SHOW #DJ9095 - PAUL BARTOLOTTA
Converted by MM_Buster v2.0l.
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