Steamed Clams

By bronxie

Ingredients

• 1 medium leek, cleaned and thinly sliced
• 1 small fennel bulb, thinly sliced
• 2 garlic cloves, finely minced
• 1 lb clams
• 1 cup water
• 1/4 cup wine
• 2 sprigs of fresh thyme
• black pepper
• olive oil

Details

Servings 1
Adapted from chezus.com

Preparation

Step 1

Dinner for one.  Solitude.  Time to read while eating.  And it can be delicious.  I found some very pretty cockles (pretty little clams) at the market the other day.  I grabbed some leeks (he hates them) and fennel (we both love it).  Came home and put Angus and Julia Stone on (my newest music obsession) and poured a glass of wine Burgundy.  And made this for dinner.  Lovely.  Simple.  Perfect for one or even two.

Soak the clams in a deep bowl of cold water with a teaspoon of black pepper, an hour before cooking. The black peppers makes the calms spit our the sand.

In a saucepan place the clams and 1 cup of cold water.

Bring to a low simmer.

In a frying pan over medium heat add a drizzle of olive oil. Add the leeks, garlic and fennel.

Add the water (clam nectar) that the clams steamed in and the white wine to the leek mixture.

Stir and cook over medium low heat.

Add the clams to the broth and gently rewarm for a couple minutes.