Little Neck Clams Recipe
amontillado sherry, shallot, garlic, tuscan olive oil, grilled LF bread
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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the Clams
Rinse the Little Neck clams under cold water and scrub any dirt off the shells. Set aside.
- 2
Sauté Aromatics
In a large skillet, heat the Tuscan olive oil over medium heat. Add the chopped shallot and minced garlic, and sauté until fragrant and translucent, about 3-4 minutes.
- 3
Add Clams and Sherry
Pour in the Amontillado sherry and add the cleaned clams. Cover the skillet and cook for about 5-7 minutes, or until the clams open up. Discard any clams that do not open.
- 4
Grill the Bread
While the clams are cooking, grill the LF bread slices until golden and crisp on both sides.
- 5
