Gaia (new Brunswick) Recipe
Medium-high salinity, crisp bite, firm, slight clam finish
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Optional Ingredients
Method
Preparation
- 1
Clean the Clams
Rinse the Gaia clams under cold water to remove any sand or debris. Soak them in a bowl of fresh water for about 30 minutes to help purge any remaining sand.
- 2
Mince Garlic
Peel and finely mince the garlic cloves.
- 3
Chop Parsley
Rinse and chop the fresh parsley leaves, discarding the stems.
Cooking
- 4
Sauté Garlic
In a large skillet over medium heat, add the olive oil. Once hot, add the minced garlic and sauté for about 1-2 minutes until fragrant, being careful not to burn it.
- 5
Add Clams and Wine
Add the cleaned Gaia clams to the skillet, followed by the white wine. Stir gently to combine.
- 6
Cook the Clams
Cover the skillet and let the clams cook for about 5-7 minutes until they open up. Discard any clams that remain closed after cooking.
- 7
Season the Dish
Once the clams are open, add lemon juice, salt, black pepper, and chopped parsley. Stir to combine the flavors.
- 8
Serve
Serve the clams hot in a bowl, garnished with additional parsley if desired. Optionally, serve with crusty bread for dipping and sprinkle with red pepper flakes for extra heat.
