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72 clams ; small
1 teaspoon thyme
1 tablespoon parsley
1 bay leaves
1/8 teaspoon black pepper
1 cup white wine ; dry
1 cup onions ; chopped
Submitted by smith
Clams simmered in a seasoned wine and onion broth. Serve with French bread!
Cal: 173 Fat: 2g Carbs: 8g Protein: 23g Fiber: 1g
Original recipe serves 6
½ 2x 3x Reset
Ingredients (serves 6)
Directions
Scrub the clams in cold water, and drain. Combine pepper, wine, parsley, onion, bay leaf, thyme in a large pot. Add the clams and bring to a boil. Reduce heat, cover, and simmer for 10 to 15 minutes or until the clams open. Simmer for 3 more minutes and discard any clams that do not open. Divide clams among 6 bowls. Strain the hot broth over a cheesecloth and ladle over the clams.
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