Confronted with a pile of clams and a bottle of Albariño, Galicia's crisp white wine, Gwyneth Paltrow spontaneously created this tasty recipe. It couldn't be simpler: The wine is infused with garlic and bay leaves while it steams open the clams. A splash of olive oil completes the dish.
Ideas for Grilled Seafood
4 dozen littleneck clams, scrubbed
1 head of garlic, halved horizontally
3 bay leaves, preferably fresh
1 1/2 cups dry white wine, preferably Albariño
2 tablespoons extra-virgin olive oil
Crusty bread, for serving
How to Make It
Put the clams, garlic, bay leaves and wine in a large skillet. Bring the wine to a boil over moderately high heat. Cover with a tight-fitting lid and cook until the clams open, about 10 minutes; discard any clams that don't open. Using a slotted spoon, transfer the clams to 4 bowls. Stir the olive oil into the broth, and then pour over the clams. Serve hot, with crusty bread.
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