Oyster House Garlic Clams
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Credit: H. Edwin Cross, Executive Chef/Owner, Milford Oyster House, Milford, N.J.
The National Culinary Review, April 2010
From the Chef
“Courtesy of Christopher Ranch”
1 dozen littleneck clams, scrubbed
1 T. chopped Christopher Ranch heirloom garlic cloves
2 fresh basil leaves
2 T. butter
1 cup dry white wine
Method: Combine clams, garlic, basil, butter and wine. Boil 5 minutes or until clams open. Serve clams and broth in large bowl.
1 appetizer serving
Appetizer, Seafood, The National Culinary Review
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