16 baby clams in the shell, cleaned
3 cloves garlic, crushed
1/2 C. white wine or chicken stock
2 Tbsp. fresh parsley, finely chopped
1 C. heavy cream
2 Tbsp. Parmesan cheese, grated
2 Tbsp. butter, softened
1/2 lb. linguine (dry weight), cooked and drained
1. In a heavy saute pan over medium-high heat, cook butter and garlic until the
garlic is soft.
2. Add the clams and wine and cover with a tight-fitting lid. Cook for a couple
of minutes, until the clams open, then add the cream. Discard any clams that do
3. Continue cooking until the liquid is reduced by half. Add the linguine,
parmesan cheese, and parsley.
Serve with a fesh seasonal salad and crusty bread with butter.