Wine−Steamed Clams

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Ingredients:
1 medium onion, chopped
2 small garlic cloves, sliced thin
1 tablespoon olive oil
1/2 cup dry white wine or dry vermouth
2 dozen small hard−shelled clams, scrubbed well
1 cup fresh coriander sprigs
1/2 cup fresh parsley
1 tablespoon unsalted butter
1 tablespoon fresh lemon juice
Fresh coriander and/or parsley sprigs (for garnish)

Directions:

1. In a large heavy saucepan cook onion and half of garlic in oil over moderately low heat, stirring, until softened. Add wine or vermouth and simmer, uncovered, stirring occasionally, 5 minutes.

2. Add clams and steam covered, over moderately high heat 5 to 7 minutes, transferring them as they open with tongs to a serving bowl and reserving cooking liquid (Discard clams that are unopened after 7 minutes.) Keep clams warm.

3. In a blender, blend together coriander, parsley, butter, remaining garlic, lemon juice, and reserved cooking liquid until smooth.

4. Pour sauce over clams and toss to combine.

5. Garnish clams with herbs and serve with crusty Italian or French bread.

Enjoy your meal !!
Bon Appétit !!
Bon appetito !!
Guten Appetit !!
Buon Apetite !!
Bom apetite !!