Ingredients
50 small clams in shell, cleaned
2 tbsp extra virgin olive oil
6 garlic cloves, minced
1 cup white wine
2 tbsp butter
½ cup fresh parsley, chopped
Preparation
Pot
Wash clams to remove dirt or sand. Scrub well.
Place Pot on Cooker and touch the SEAFOOD button. Touch the - / + to adjust desired temperature.
Heat oil until hot. Add garlic and sauté for 30-60 seconds until tender. Pour in white wine, bring to a boil and reduce temperature to 140°C. Boil until the wine has reduced to half its original volume.
Add clams, cover, and steam till clams start to open. Add butter, cover, and cook till most or all of the clams open. Discard any that do not open. Transfer clams and juice to 2 large bowls. Sprinkle with parsley.
Serve with lemon wedges and a side of garlic bread or any other Italian bread.