2 pounds non-opened, scrubbed clams (cockles) and/or mussels
2 cloves garlic, crushed
2 tablespoons olive oil & canola blend
salt and pepper to taste
2/3 cups of white wine (or chicken stock)
1 tablespoon parsley, chopped
1 tablespoon fresh basil, shredded
2 tablespoons butter
1 shallot, diced
Using a sauce pan, over medium high heat, add oil and bring to temperature. Add garlic and shallots and sauté for 1 minute. Add clams or mussels and white wine (or chicken stock). Let cook for 3 – 4 minutes until clams or mussels begin to open. Cover and cook for an additional 90 seconds until all clams are opened. Discard any clams that do not open. Add parsley, basil and butter and salt and pepper to taste and pour into a serving dish. (Note: If using chicken stock instead of wine, be careful not to over-salt).
Serve with sourdough bread for dipping in clam broth.
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