Clams with Wine and Basil – Sybaritica

These Clams with Wine and Basil are steamed with lots of Garlic, Butter, and other seasonings, and make a great appetizer with crusty Bread.

• 2 pints 1 liter frozen Hard-shell Clams
• 1 bunch of Basil
• 2/3 cup White Wine
• 6 large cloves of Garlic finely sliced
• ½ small Onion finely sliced
• 3 tbsp. Butter
• 1 tsp. Black Peppercorns
• 1 tsp. White Mustard Seed
• 1 tsp. Cornstarch blended with 2 tbsp. Water

• Thaw the Clams and reserve at least ½ cup of the liquor thrown off.
• Remove the Basil leaves from the stems and discard any discolored ones.
• Heat the butter in a pan and saute the Mustard Seed, Peppercorns, Garlic, and a Tablespoon or two of Wine until the Garlic is softened but not browned. Remove the butter and seasonings to a bowl.
• Arrange the clams, Onion and Basil in a steaming Pan, mix the Cornstarch slurry with the Wine and stir in butter and seasonings, and pour over the pan contents.
• Cover the pan and bring to a vigorous boil over high heat.
• Remove the pan from the heat and let sit covered for a two or three minutes.
• Plate and serve while still hot.