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.


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!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s