-I am reposting this recipe, this time with photos:). I prepared the dish this time using 3 dozen Littleneck Clams and one dozen Key West Pinks (or you can use large shrimp). Everthing else in the recipe is the same. This is one of the best seafood dishes with the added bonus of being quick and easy to prepare.
This recipe was adapted from a recipe found in “Daisy Cooks! Latin Flavors That Will Rock Your World” Everyone should own this cookbook because it contains so many wonderful recipes!!!
1/3 cup olive oil
6 to 8 cloves garlic, chopped
2 bunches flat-leaf parsley, chopped after stems removed and discarded
½ cup dry white wine (Barefoot Pinot Grigio or Carlo Rossi Chardonnay work perfectly)
2 teaspoons cornstarch
1/3 cup milk
50 Littleneck Clams
(Cleaned, allowed to soak in water for about 10 minutes, rinsed and drained)
Sea Salt, to taste
Cracked or Coarse Black Pepper, to taste
Heat the oil in a large skillet. Add the garlic and cook 1 to 2 minutes until soft but uncolored.
Stir in the parsley and wine, raise the heat to high, and cook until almost all the wine has evaporated.
Stir the cornstarch into the milk in a small bowl until the cornstarch has dissolved. Whisk into the pan.
Lower the heat, add the clams* and cover. Cook, shaking the pan periodically, until the clams are cooked through, about 15 minutes. (clam shells will have opened….there may be a few that do not open, remove then from the pan and discard) Serve immediately with al dente cooked angel hair pasta or linguini.
*you could also add a dozen large, peeled raw shrimp at the same time as the clams.