Yield: Serves 8

Ingredients:

  • 6 Tablespoons pure olive oil
  • 2 Tablespoons chopped garlic
  • 1 medium onion, peeled and sliced thin
  • 4 cup clam juice
  • 2 cup white wine
  • 6 Tablespoons fresh lemon juice
  • 2 cup tightly packed parsley leaves
  • 2 Tablespoons honey
  • salt and pepper
  • 48 baby clams

Method

Heat the oil in a large saucepan over medium-high heat until almost smoking and sautee the garlic until golden brown. Add clam juice, wine, and lemon juice and bring to a boil. Reduce the heat and simmer 15 minutes. Remove from the heat and let cool to room temperature. In a blender, combine the onion broth with the parsley, honey, and salt and pepper to taste and process until pureed. Combine the clams and onion broth in a large saucepan over high heat and bring to a boil. Reduce the heat to medium, cover the pan, and steam the clams until opened, about 3 minutes after the broth begins to boil. Discard any that do not open. Spoon clams into a large bowl with onion broth and serve.

Wine Suggestion:A crisp, light Sauvignon Blanc such as Babich

This recipe is property of Bobby Flay. Permission to publish is required. Please contact KB Netowrk News at 212 777-3455. Thank you.

 

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