clams with garlic and white wine

How To Make clams with garlic and white wine

• Step 1
  Put the clams in a bowl, cover them with salted cold water, and sprinkle with cornmeal.
• Step 2
  Refrigerate, uncovered, several hours or overnight to rid clams of sand. Drain, rinse, and dry clams.
• Step 3
  Heat the oil in a large, shallow flameproof casserole and saute the onion and garlic over high heat. Just before the garlic begins to brown, add clams and cook, stirring, about 3 minutes.
• Step 4
  Add the wine and let it cook off. Stir in the stock, lemon juice, bay leaf, 1 tablespoon parsley, and pepper.
• Step 5
  Reduce heat to medium, cover, and cook, removing clams as they open to a warm platter; add a little water if the liquid evaporates before all the clams have opened. (The finished dish should have some sauce.)
• Step 6
  Return the opened clams to the casserole, heat 1 minute, and sprinkle with remaining parsley.
• Step 7
  Serves 6 to 8 as a tapa.
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