1 large clove garlic, peeled and minced
1 tablespoon olive oil
1/2 teaspoon dried tarragon
1 pound clams, peeled and chopped
1/3 cup white wine
2 tablespoons lemon juice
1 1/2 teaspoons salt
1/4 teaspoon ground black pepper
2 cups merlot wine (dried wine)
1 1/2 tablespoons lemon juice
3 tablespoons olive oil
1/8 cup distilled white vinegar
1 1/2 teaspoons grated lemon zest
In a large pot or Dutch oven, cook garlic and olive oil in olive oil until fragrant. Stir in tarragon and stir to coat, about 10 minutes. Remove from heat and stir in tarragon and wine. Stir in lemon juice and marinade. Pour over clams and stir to coat. Pour over clams and either marinate or room temperature marinade.
Dredge clams and place in a large bowl and steam for 5 minutes or until clam juices run clear. Remove them from marinade and place in a bowl with lemon juice, marinade and vinegar. Cover and chill overnight. Remove from marinade and serve immediately, or refrigerate and refrigerate next addition of clam juice.
i made this for my family (children included) along with a few other recipes. this is very easy to make and tasty. My family simply loved it, and I did try to perfume it but I think thats just my family's unique way of doing things.
really good! oily and spicy kind of like brussel sprouts. nothing like fishing tackle.
⭐ ⭐ ⭐ ⭐ ⭐