A rich seafood starter.
30 (5 lb.) littleneck clams (about 1-1/2" diameter each)
1 cup dry white wine
2/3 cup whipping cream
2 cloves garlic, minced
2 tbsp fresh parsley, finely chopped
4 tbsp bead crumbs
White pepper to taste
Dash of Tabasco sauce (optional)
Step 1: Rinse clams under cold water. Place in large pot with white wine. Steam 10 minutes until clams open. Reserve steaming liquid.
Step 2: Remove clams from pot and discard top shells. Set aside.
Step 3: Crumple pieces of foil to line baking sheet (the crumpled foil prevents clams from tilting while baking). Place clams in shells on foil. Set aside.
Step 4: Transfer steaming liquid to small saucepan, leaving behind any grit. Add whipping cream and garlic. Reduce by half. If too salty, add a little more cream. Stir in parsley, white pepper and Tabasco, if using. Spoon sauce onto clams in shells. Sprinkle with bread crumbs. Clams can be cooked immediately or refrigerated overnight.
Step 5: To cook, set under broiler until sauce is bubbly and breadcrumbs are golden.