Subscribe to FoodService Director Newsletters
Get the foodservice industry news and insights you need for success, right in your inbox.
Sponsored By
Oyster House Garlic Clams
July 1, 2011
1 Min Read
YIELD: 1 appetizer-sized serving
1 dozen littleneck clams, scrubbed
1 Tbsp. chopped garlic cloves
2 fresh basil leaves
2 Tbsps. butter
1 cup dry white wine
Combine all ingredients in a small pot. Boil for 5 minutes, or until all clams are open. Serve in a large bowl with the broth.
Recipe: H. Edwin Coss, Milford Oyster House, NJ
Read more about:
RecipesYou May Also Like
.jpg?width=300&auto=webp&quality=80&disable=upscale){kind=spacer}
