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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 Cassyjean - Torrington, CT Jun 6, 2009
15 min 30 min 45 min
Recipe Rascal