Clams Steamed in White Wine
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Appears in Cook's Illustrated May/June 2015
We developed a quick broth made with wine, shallots, garlic, and bay leaf. As the clams steam in the flavorful liquid, they open up and release their juices into the pot.
WHY THIS RECIPE WORKS
To flavor our clams, we developed a quick broth made with wine, shallots, garlic, and bay leaf. As the clams steam in the flavorful liquid, they open up and release their juices into the pot. Once the clams open and are removed from the pot...
