Had a great holiday near the coast in France and trying to recapture your favourite seafood recipes? Try this tasty clams cooked in wine recipe, ideally eaten 'al fresco' style!
1 medium onion, chopped
2 small garlic cloves, sliced thin
1 tablespoon olive oil
1/2 cup dry white wine or dry vermouth
2 dozen small hard-shelled clams, scrubbed well
1 cup fresh coriander sprigs, washed and spun dry
1/2 cup fresh flat-leafed parsley leaves, washed and spun dry
1 tablespoon unsalted butter
1 tablespoon fresh lemon juice, or to taste
Fresh coriander and/or parsley sprigs (for garnish)
In a large heavy saucepan cook onion and half of garlic in oil over moderately low heat, stirring, until softened.
Add wine or vermouth and simmer, uncovered, stirring occasionally, 5 minutes.
Add clams and steam, covered, over moderately high heat 5 to 7 minutes, transferring them as they open with tongs to a serving bowl and reserving cooking liquid.
Discard any clams that remain unopened after 7 minutes.
Keep clams warm.
In a blender, blend together the coriander, parsley, butter, remaining garlic, lemon juice, and reserved cooking liquid until smooth.
Pour the sauce over the clams and toss to combine
Serve with crusty Italian or French bread.