Terra Americana

I found some beautiful clams at the market today.  They caught my notice because a cheeky one spit at me as I walked by.  The shells have dazzling designs and are full of meat inside.  I was going to make something a little more complicated, but my class ran way over and the steamy night called for a chilled glass of wine and simplicity.  It is also great idea for an easy summer appetizer.

• 2 lbs clams of your choice
• 1/4 cup butter
  or Earth Balance (soy butter)
• 2 cups dry white wine
• 1 tbsp Aussie Outback Rub
  
• Crusty Bread
• fresh lemon

In large frying pan briefly saute butter,  wine and Aussie.   Lay clams in the broth mixture, and cover. Steam until the clams have opened (discard any clams which are unopened).  Serve in shallow bowls, with broth, a wedge of lemon and crusty bread.

More ideas involving clams:

• Portugese Clams and Linguica - with pasta

• Clam Bake Butter

• Cioppinno

• New England style creaminess, a recipe for clam chowder

Photo Credit:  Julie Cecchini