- 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
- 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.
Galicia, in northwestern Spain, isn't just home to much of Spain's fishing industry; it also produces vibrant, citrusy white wines from the Albariño grape. Albariños are a great accompaniment to any kind of shellfish (much like a squeeze of lemon).