Here's a quick freebie, for when a subtle reminder to return a book is due.
Monday, June 22, 2009
Wednesday, June 17, 2009
Recipe - Clams with prosciutto and white wine
I like clams. Unfortunately, when they are in season and cheap, normally it is so hot here they die in my car on the way home, forcing me to cry over their stinky, open shells. Luck smiled on me this past weekend, though, with a cool-ish day and clams on special!
This recipe comes together quickly with a few simple ingredients which boost the tastiness of the shellfish, but don't overwhelm them. A lot of broth will be left in your bowl after the clams are gone. A crusty baguette is this dish's best friend. Add a salad, and this feeds two well. OR make with a series of other small dishes for a tapas night.
1 Tablespoon olive oil
1/2 small onion, roughly chopped
2 very thin slices prosciutto, roughly chopped
1/4 cup white wine
1 lb. littleneck clams, scrubbed
fresh pepper
In a heavy pot with a lid, heat the olive oil over medium high heat. Add onion and cook until soft, but not brown, 5-10 minutes. Add the ham and cook 1 minute more. Add the white wine and bring to a boil. Add the clams and cover. Cook for 5 minutes, then with the lid firmly on, give the pot a good shake. Check clams and remove any that have opened to serving dish. Replace cover and continue to cook, checking every 2 minutes or so and removing the clams as they open. If some don't open, discard. Top clams with sauce from pot and enjoy!
This recipe comes together quickly with a few simple ingredients which boost the tastiness of the shellfish, but don't overwhelm them. A lot of broth will be left in your bowl after the clams are gone. A crusty baguette is this dish's best friend. Add a salad, and this feeds two well. OR make with a series of other small dishes for a tapas night.
1 Tablespoon olive oil
1/2 small onion, roughly chopped
2 very thin slices prosciutto, roughly chopped
1/4 cup white wine
1 lb. littleneck clams, scrubbed
fresh pepper
In a heavy pot with a lid, heat the olive oil over medium high heat. Add onion and cook until soft, but not brown, 5-10 minutes. Add the ham and cook 1 minute more. Add the white wine and bring to a boil. Add the clams and cover. Cook for 5 minutes, then with the lid firmly on, give the pot a good shake. Check clams and remove any that have opened to serving dish. Replace cover and continue to cook, checking every 2 minutes or so and removing the clams as they open. If some don't open, discard. Top clams with sauce from pot and enjoy!
Thursday, June 4, 2009
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