2 tbsp. olive oil
8 cloves garlic, chopped (Can you handle it?! Only you can know!)
2 small shallots, minced
1 cup white wine
3 tbsp. unsalted butter
2 tbsp. minced thyme
salt and freshly ground black pepper, to taste
2 lb. Manila clams or mussels, scrubbed
2 tbsp. minced parsley
Crusty bread, for serving (optional)
PREP:Most of you guys will be familiar with clams but in case you are not, here are some things you need to be aware of:It is impossible to guarantee 100% survival rate in the clams, so it’s necessary to go over them before cooking. You’ll receive a generous portion to account for any dead loss.Clams are alive, and open up when they die. If any of your clams are open before you cook them, tap them a few times: if they close up, they are still alive. If they do not close up they are dead and should be discarded.Rinse your clams. I don’t rinse them because it shortens their shelf life, but rinsing before cooking is a good idea. Okay, now onto the cooking!
Put a nice big pot (with a lid) on the stove, heat it up then add your olive oil, swirl
Sautee the garlic and shallots for 8 minutes, add white wine, butter thyme, salt & pepper, and boil
Add clams, cover
Shake the pan with the lid on (shake it mama, shake it!), and steam until your clams all open
Sprinkle parsley on top, and dig in with your crusty bread.
Kiss the chef!
Recipe (& photo by Romulo Yanes) adapted from The Stinking Rose, by way of Saveur magazine. Thanks, guys!