Big Clams with Caperberries and Lemon (Mario Batali) |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
6 tablespoons extra-virgin olive oil |
1 clove garlic, sliced thin |
24 littleneck clams, scrubbed and rinsed |
3 tablespoons caperberries |
2 lemons, zested and supremed (segmented) |
1/4 cup white wine |
1 bunch flat leaf parsley, chopped to yield 1/4 cup |
salt and freshly ground black pepper |
Directions:
1. In a 12 to 14-inch saute pan, heat the olive oil and garlic over medium heat until the garlic is golden brown.
2. Add the clams, caperberries, and lemon zest. Cook for about 3 minutes. Add white wine and lemon segments, cover, and cook until all clams have opened.
3. Season with salt and pepper, add the parsley, and serve immediately.
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