A fine repast

The recipe of choice: Wine Steamed Clams

1 medium onion, roughly chopped
5 garlic cloves, smashed
2 Tbsp. olive oil
1 cup dry white wine or dry vermouth
4 pounds small to medium size Cutthroat Clams
1 cup fresh coriander sprigs, washed and spun dry
1 cup fresh flat-leafed parsley leaves, washed and spun dry
2 Tbsp. unsalted butter
2 Tbsp. fresh lemon juice, or to taste

In a large pot cook onion and 2 smashed cloves of garlic in oil over medium low heat, stirring ‘till soft. Add wine and simmer, stirring occasionally for about 5 min.

Add washed clams, cover pot and steam, medium high heat for about 5 minutes. As the clams open, use tongs to take the clams out of the pot and put them on a platter. Discard any clams that have not opened after about 8 minutes. Keep clams warm.

Put reserved liquid from the clam pot into a blender with the coriander, parsley, butter, 3 garlic cloves and lemon juice an blend ‘till smooth. Pour sauce over clams and serve with crusty French bread.

It was good.