Bag o' Rocks PRINT
|4-5||lbs of Clams|
|Dice up one whole onion|
|Dice up one whole garlic|
|Tablespoon sweet basil|
|½ tablespoon thyme|
|½ cup of white wine (like Chardonnay)|
|Two||– three tablespoons of Odells butter|
|Tablespoon of red pepper flakes|
|½ cup of Parmigiano Shredded cheese.|
Make sure to wash clams a couple of time to get sand out in cold water
In large sauce pan add butter with onions and garlic turn on med/low heat and sauté until onions and garlic start to get soft usually about 5-7 mins.
Add in white wine and all herbs. Add Clams to pan and then mix Clams with all ingredients put lid over sauce pan and turn to med. Heat for about 8-10 mins.
This may take longer but you will know as Clam shells open up they will be done. When Clams are done add red pepper flakes over the top (if you like a little kick) or even that Butt Rub you had at the coast the other day would be great then add cheese and cover pan until cheese is melted.
You may turn heat off at this time. Uncover Clams and salt to taste and then dig in its time to eat a “Bag of Rocks”.