LITTLENECK CLAMS

August 19, 2015
littleneck clams, seafood, dinner, quick dinner, weeknight eating, cooking with wine

I’m struggling quite a bit lately with a lot of different things. The start of the school year has brought me a new position, which is great so far. I am beyond blessed with the students I am working with. So where’s the struggle at? Well, firstly, I am really struggling to be nice to coworkers that otherwise are nosing into my business and saying things that should essentially leave me with my mouth gaping open. I am struggling with seeing my dad’s health in total decline after he had a stroke two weeks ago. Struggling with new norms with a new schedule with my boys and the fact that they go to school now, which I must say makes me very proud. There’s a lot to balance in my life now, more than ever. But I am doing my best to stay connected with God’s word and allowing that to fuel me daily regardless of the struggles.

One of my struggles is falling back into a routine with cooking and staying on making healthy meals and within a decent time so we can all get to sleep at a decent hour. Publix has nice snazzy ways to make meals that are prepared and all you have to do is cook them. This recipe was one that I cam across by the seafood section. We’ve also ben trying to eat more seafood at home and less red meat and poultry. All I had to do was to pick up some littleneck clams and voila! I the rest of the ingredients at home and was able to whip this up in a flash and still enjoy some time with my sons. That’s what matters most to me, is to be able to spend time with those I love and be present in their lives.

littleneck clams, seafood, dinner, quick dinner, weeknight eating, cooking with wine

Littleneck Clams

Ingredients
1 tablespoon unsalted butter
1 tablespoon garlic, chopped
3 lb littleneck clams, rinsed
1 (14.5-oz) can chicken broth
1 cup white wine

Prepare

1. Preheat large sauté pan on medium. Place butter in pan, then
add garlic and clams; cook 2-3 minutes or until garlic becomes fragrant.

2. Add chicken broth and white wine; cook 6-8 minutes or until reduced by one-half and clam shells are open. Discard clams that remain closed after cooking.

Littleneck Clams
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Prep Time
5 min
Cook Time
11 min
Total Time
16 min
Prep Time
5 min
Cook Time
11 min
Total Time
16 min
Ingredients
  1. 2 tablespoons unsalted butter
  2. 2 tablespoon garlic, chopped
  3. 3 lb littleneck clams, rinsed
  4. 1 (14.5-oz) can chicken broth
  5. 1 cup white wine
Instructions
  1. Preheat large sauté pan on medium. Place butter in pan, then
  2. add garlic and clams; cook 2-3 minutes or until garlic becomes fragrant.
  3. Add chicken broth and white wine; cook 6-8 minutes or until reduced by one-half and clam shells are open. Discard clams that remain closed after cooking.
Florida Girl Cooks http://floridagirlcooks.com/
littleneck clams, seafood, dinner, quick dinner, weeknight eating, cooking with wine

author: Teresa Gonzalez

<p>Teresa is a South Florida native who is a photographer that also has a passion for food. She’s a seeker of sunshine, lazy days at the beach, and exquisite food.</p>

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  • Reply

    lisa @ garlicandzest.comAugust 16, 2015

    What a cool idea! I must say, I’m glad you didn’t make the cones – I was feeling singularly unaccomplished!

  • Reply

    lisa @ garlicandzest.comOctober 14, 2015

    congratulations! so happy for you and your family!

  • Reply

    MargaretNovember 18, 2015

    Hello Teresa, I am so very excited to try your cider bourbon glazed turkey, however the recipe states you have included your own cider bourbon glaze recipe “below”…but it is not there. Would you please send it to me? My William sonoma is out. Thank you have a wonderful thanksgiving! Margaret

  • Reply

    anna kraft heinOctober 8, 2017

    Hi Teresa! I’m in the same boat as Margaret! Where is the cider bourbon recipe? I don’t see it, either. Can’t wait to try!

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