Steamed Clams with Garlic & Olive Oil | Adelphia Seafood, Pennsylvania
In a large pot, heat oil and sauté onions and garlic about 60 seconds.
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Cooking tools:
- Pot
- Stove
- Chef's knife
- Cutting board
- Saucepan
- Wooden spoon
- Serving bowl
- Ladle
Ingredients
- 2 pounds Littleneck Clams
- 2 tbsp olive oil
- ¼ cup onion (chopped)
- 1 tbsp garlic (minced)
- ¼ cup water or white wine
- salt (to taste)
- pepper (to taste)
- butter (melted, for dipping)
- parsley ((optional, for garnish))
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