Steamed Clams - 9/21/08
Hoa has been asking lately for me to make some Moules Marinière (Mussels in cream sauce)! I went to the store two weeks in a row and I can't find any mussels. Perhaps they are not in season so I have to settle for some clams. This dish is so easy to prepare and it takes almost no preparation at all.
The broth is so delicious!
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You can serve this dish with lots of good French bread to mop up the wonderful juices the clams released while cooking.
Preparation work
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The onion are sautéed until they caramelized.
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White wine is added and boil until most of the liquid has evaporated. |
Cleaning the clams... |
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Now that all the white wine has evaporated, the clams are added to the pot. |
Once the clams are cooked they release a lot of juice to become the broth. |
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Butter and parley are added before serving! |
Ready! Come and get some.... |
