For an easy appetizer due to unexpected entertaining, try this amazing dish; sweet clams in a white wine cream sauce with leeks and garlic. Being that I love making mussels with leeks, I decided to try it out with the clams I bought from the fish market in Kemah. Needless to say, they came out great and there was enough to feed multiple guests. Serve with toasted Italian bread.
2 tbs butter
½ tsp garlic, minced
12 oz frozen clams
⅓ c leeks, thinly sliced
⅔ c white cooking wine
½ c heavy cream
½ tsp white pepper
Melt butter over medium heat in a large sauté pan. Add the garlic and cook until tender. Add the clams and liquid from the bag. Raise the temperature to a hard simmer. Add the Leeks and toss around until they become tender and clam liquid has reduced by half. Add the white wine and allow to simmer for about 8 minutes until the alcohol has cooked off. Stir in the heavy cream and pepper. Continue to simmer until the sauce has thickened. Remove from heat and serve as an appetizer.
Girl-Chef Tastes 