3 dozen clams, washed well (hard-shelled clams preferred)
4 T. butter
4 T. parsley, chopped
2 cloves garlic, minced
2 cups chicken broth
1 cup dry white wine
2 cups hot, cooked rice

In a large kettle, heat the butter. Add garlic and parsley and saute for 2 minutes. Pour in the chicken broth and wine. Bring to a boil. Add the clams, cover and simmer until clams are open.

Spoon hot rice into separate soup bowls and arrange the opened clams in each bowl. Then pour broth over and serve immediately.

Serves 4.

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