Clams with Wine and Basil
These Clams with Wine and Basil are steamed with lots of Garlic, Butter, and other seasonings, and make a great appetizer with crusty Bread.
1 liter frozen Hard-shell Clams
bunch of Basil
large cloves of Garlic
White Mustard Seed
Cornstarch blended with 2 tbsp. Water
Thaw the Clams and reserve at least ½ cup of the liquor thrown off.
Remove the Basil leaves from the stems and discard any discolored ones.
Heat the butter in a pan and saute the Mustard Seed, Peppercorns, Garlic, and a Tablespoon or two of Wine until the Garlic is softened but not browned. Remove the butter and seasonings to a bowl.
Arrange the clams, Onion and Basil in a steaming Pan, mix the Cornstarch slurry with the Wine and stir in butter and seasonings, and pour over the pan contents.
Cover the pan and bring to a vigorous boil over high heat.
Remove the pan from the heat and let sit covered for a two or three minutes.
Plate and serve while still hot.
Clams with Wine and Basil https://sybaritica.me/clams-with-wine-and-basil/