Clams Bordelaise
- Butter
- Shallots
- Parsley
- Garlic
- Dry white wine
- 2 or 3 drained little neck clams
Saute lightly in a little butter, a few shallots, some chopped parsley, garlic to taste; then add a glass of dry white wine. Simmer a few minutes; add 2 or 3 drained little neck clams, boil together under cover until the clams open, then serve in a chafing dish.
Submitted by Jun 6, 2009
15 min 30 min 45 min
15 min 30 min 45 min