Cherrystone Clams With Garlic And Parsley

1. 1

   Preheat oven to 400 degrees F.

2. 2

   Steam the clams in the white wine in a covered, nonreactive pot about 10 minutes or until they open.

3. 3

   Scoop the clams out of the pot and remove and discard the top shells.

4. 4

   Pour the steaming clam liquid into another nonreactive pot, straining out any sand.

5. 5

   Crush the chopped garlic to a paste and add it, along with the parsley to the clam liquid.

6. 6

   Boil the liquid until it is reduced by half and add the cream.

7. 7

   Continue boiling until it thickens slightly, being careful not to let the cream boil over.

8. 8

   Season with salt and pepper.

9. 9

   Arrange the clams on a sheet of crumpled foil on a baking sheet so that they sit flat and steady.

10. 10

    Spoon enough sauce into each clam to fill the shell.

11. 11

    Bake 5 minutes until sauce bubbles.

* Per serving · 4 servings · Values may vary.

No additional tips available.