Clams a la Mariniere

1. 1

   In a large nonreactive saucepan, combine the stock, wine, garlic, olive oil and butter; bring to a boil.

2. 2

   Add the clams, cover and cook over high heat until they open, 5 to 8 minutes; remove them as they open.

3. 3

   (Discard any that do not open.)

4. 4

   Stir in the parsley and a generous pinch of pepper.

5. 5

   Serve in deep bowls with plenty of crusty bread to sop up the juices.

* Per serving · 4 servings · Values may vary.

No additional tips available.