3 May 2011
Clams in Garlic Butter
This recipe uses steamed clams but they can also be oven cooked until the shells open. Served in small tapas bowls with fresh crusty bread to mop up the garlic butter this seafood tapa is certainly a favourite with Spanish chefs and customers alike.
You will need: (4 tapas servings)
24 Large rose clams, cleaned
2 Garlic cloves, crushed
1 Teaspoon lemon juice
3 Tablespoons flat leaf parsley, chopped
1. Steam the clams for 5 minutes, discard any that have not opened.
2. Melt the butter in a pan then mix in all the other ingredients once the butter begins to melt.
3. Dish the clams into small tapas bowls and pour over the hot garlic butter.
4. Serve with fresh crusty bread.