Clams. What can I say about clams? Only that they are seriously one of our all time favorite things!! And served in a rich and flavorful olive oil broth, they most likely will be yours, too.
You will probably find clams resting on ice in the fish section of the supermarket. Most likely someone in that department is going to have to package them up for you...because the little critters are still ALIVE! Yup, and once they wrap them up, you need to race home and remove them from the package and put them on ice in your fridge as quickly as possible. They won't last long without air and in order to safely prepare them, they need to be alive before cooking. If one of your clams does not open after cooking, don't pry it open and eat it. It means that it didn't make it and you can't be sure when it met its end. Rotten clams are yucky. The same goes for mussels. The thought made us feel a little wierd, but every time we opened our fridge, it smelled like the sea- salty and fresh and I have to say we were excited nonetheless.
2 pounds small clams
1 1/4 cup olive oil
2 garlic cloves, sliced
1/3 cup white onion, chopped
2 tablespoons italian parsley, minced
plus crusty bread for dipping
Heat olive oil, onion, and garlic in a large skillet with lid or casserole pan over medium heat. Cook for about two minutes until onions begin to soften. Add clams, cover, and cook until all clams open, about five minutes, shaking pan occasionally. Discard any clams that don't open and spinkle the parsley on top. You can dish into individual bowls or dive right in. We served outselves right out of the pan, everyone hovering around and dipping their bread into the delicious broth. Enjoy!