Clams make an easy appetizer or main course, and are fun to eat as well as visually appealing. No more need to hurt yourself with high amine white wines – a simple substitute with ascorbic acid and water did just fine. Two pounds of steamed clams will make plenty for a main course for two, or an appetizer for four. Enjoy!
2 lb clams
1/4 C minced garlic, packed
1/4 C minced parsley
1 Tbsp ascorbic acid
1 C water
2 Tbsp butter (butter substitute for dairy-free)
- Soak clams in very cold water for at least 20 minutes, preferably longer to help them expel sand.
- Heat butter and garlic in a deep-walled pan or a large pot. Cook till fragrant.
- Add water and ascorbic acid and bring to a boil.
- Add clams and parsley.
- Mix well and cover, stirring occasionally. Cook for 5-7 minutes, or until the majority of clams have popped open.
- Serve with some of the juices poured over the top.
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