Clams in White Wine

1. 1

   Heat the oil in a large saucepan.

2. 2

   Add the onion and garlic and cook, stirring often, for 45 minutes, until tender and translucent.

3. 3

   Add the clams, wine, thyme, and bay leaves, and stir well.

4. 4

   Cover and cook, shaking the pan occasionally, about 4 minutes or until the clams have opened.

5. 5

   Uncover and cook for another few minutes, until the sauce has lightly thickened.

6. 6

   Sprinkle with parsley.

7. 7

   Transfer the clams and the sauce to soup bowls, and serve at once.

* Per serving · 4 servings · Values may vary.

No additional tips available.