Steamed Southern Clams with Horseradish, Garlic and Fresh Herbs
(Serves 6 as an entree)
36 Southern Clams
- 2 Tbl Mandy’s Horseradish
- 1 Tbl fresh garlic (minced)
- ¾ cup chicken stock
- ¾ cup white wine
- 2 Tbl fresh basil (rough chopped
- 2 Tbl fresh coriander (rough chopped)
- 2 Tbl butter
Place all the ingredients in a saucepan, cover with the lid and place on high heat.
Cook for about 5 minutes. Give the pot a shake to mix up the ingredients and help the clams open.
Once open, remove immediately (save the cooking liquid) and divide the clams into serving bowls.
Place the cooking liquid back on the medium heat and whisk in the butter.
Once the butter is incorporated, pour the clam broth over the clams.
Serve with oven toasted garlic herb bread.
John Hawkesby’s wine suggestion
- The Grail 2007
- Alexia 2007
- 12,000 Miles 2007