Drunken Clams
A spicy and boozy clam dish that is the perfect summer appetizer. The clams cook in minutes and are easy to share! With only a few ingredients, it is critical to get the freshest clams possible. A fresh clam taste fresh and like the sea or ocean where it is from.
The wine that is used is very important. Select a dry wine that you enjoy.
Serve with crust bread and enjoy!
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- 1 pound Clams
- 1/3 cup White wine
- 1 teaspoon Chili pepper (finely diced)
- 1 tablespoon Parsley (Finely chopped)
- Clean the clams
Brush the outside of the clams with a hard bristle then place in a bowl of salted water. Mimicking the sea will help the clams purge any sand and grit. Place in the fridge for 2 hours.
Discard any clams that are open and do not close when giving them a tap. - Cook the clams
In a skillet over medium heat add olive oil, chili pepper, and clams. Cook for a minute then add the wine and parsley. Cover and cook for 8-10 minutes, shaking the pan every couple minutes. The clams are done when they open up.
The cooking time depends on the variety of clams. For cockles, around 8-10 minutes. For other varieties of clams it can take as little as 3 minutes.