Photo Credit
Becky Luigart-Stayner
Yield
Makes 10 to 12 servings.
Category
Course
Credit
Denise Seitter, Ridgefield Park, New Jersey
Find more family favorite recipes, and the stories behind them, in The Old Farmer’s Almanac Reader’s Best Recipes.
Ingredients
3 dozen fresh cherrystone or littleneck clams
3 tablespoons butter
1 tablespoon olive oil
1 onion, minced
1 large clove garlic, minced
1/2 teaspoon dried oregano
1/4 to 1/2 teaspoon crushed red pepper flakes, or to taste
salt, to taste
1/3 cup chopped fresh parsley
1/4 cup dry white wine
Instructions
Scrub clams well under running cold water to remove sand and seaweed.
In a pot, bring 1 cup water to a boil. Add clams and return to boiling. Reduce heat to medium-low, cover, and cook for 6 to 8 minutes, or until shells open. Discard any that do not open. Transfer clams to a pot or bowl. Let broth stand until sand settles.
In a saucepan over medium heat, melt butter with olive oil. Add onions, garlic, oregano, red pepper flakes, and salt. Cook until onions are tender, stirring occasionally. Add parsley and wine, and cook for 2 minutes.
Discard top half-shell from each clam. Put clams in bottom shell on a serving plate.
Carefully, without disturbing sand on bottom of pot, ladle clam broth into onion mixture. Heat until hot. Pour over clams.
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