Indian River Cherrystone Clams

By á-170456

Ingredients

• Clams
• Olive oil
• Garlic
• Dried oregano
• Lemons
• White wine

Details

Servings 1

Preparation

Step 1

Get as many clams as you can eat. Clean the shells and put them on ice. Saute a pile of garlic and dried oregano in olive oil. Drop in a couple of quartered and squeezed clean lemons with a bit of wine.

Simmer and reduce a bit. Pour the sauce in the big pot you're using to steam the clams. Add enough water to reach your steam rack. Cover, bring to a boil, and load in the clams. Leave on high and crank it until it boils over, and then turn it off.

A pile of garlic bread, an ice drum full of beverage, get the fools assembled, and uncover the clams and have at 'em. And remember to pour a cup of the broth for bread dipping.

This recipe yields ?? servings.