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New York City Chefs Daily Recipe for 06/04/2002 : Clams in Brodo
New York City restaurant chef and New York editor reviews these daily recipes. Italian, French, and Haute Cuisine Recipe Collection. New recipes specialties for Seafood, Soups, Salads, Desserts, Pastries, Beef, Chicken, Veal, Pork, Filet of Sole & Pasta.

Clams in Brodo recipe today with the daily updated recipe from NYC Chef Dr. Delicious recipe collections - an Italian, French, or Haute Cuisine Recipe Collection.  Recipes include Seafood, Shrimp, Salmon, Steaks, Swordfish, Beef, Chops, Veal, Pork, Filet, Sole, Chicken, Rice & Pasta. New York City restaurant chef and editor review these daily recipes.  New York, New York - Restaurant capital of the world.

NYC Chef Dr. Delicious Daily Recipes
Chef's Daily Recipe for 06/04/2002 : Clams in Brodo
"Clams in Brodo"
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  Arqua Restaurant
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"As we graze it grows"

2 pounds of hard shelled clams, such as littlenecks
1/2 cup extra virgin olive oil
4 garlic cloves, chopped
1 tablespoon chopped fresh oregano or 1 teaspoon dried
Pinch of hot pepper flakes
1 cup dry white wine
3 tablespoons minced fresh parsley

Scrub the clams well under cold running water. Discard any open shells that will not close when tapped.  In a large frying pan or flameproof casserole, heat oil over medium high heat.  Add clams, garlic, oregano, hot pepper flakes, and white wine. Cover and cook, shaking pan frequently, 4 to 5 minutes, or until clams open. Discard any clams that do not open.  Add parsley to pan and toss gently. Serve clams and broth in soup bowls. Clams in Brodo serves 4.
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