Steamed Clams al Fresco

Steamed ClamsMmmm, a Friday evening with a bit of time on my own.  Open some white wine for the clams and the cook … about half cup in a pan, some diced garlic, a taste of diced sun dried tomato, add the clams, cover and warm over medium heat until those little beauties open.  Toss with a bit of flat leaf parsley.  And finally, for the first time this year, relax dining al fresco.  Perfect.

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One response to “Steamed Clams al Fresco

  1. I’ve never actually cooked with fresh clams, always bought canned and such to make chowder. The hubby likes em so I may have to try this.

    By the way JEALOUS of your view!

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