The Chef and Owner: David Bracha The Restaurant: Oak Tavern The Dish: Steamed Littleneck Clams
18 littleneck clams (scrubbed and rinsed) 2 Tbs. of olive oil 1 Tbs. of garlic, chopped 1 Tbs. of shallots, chopped 2 cups of dry white wine 1/2 cup of fish stock 1 pinch of red pepper flakes, crushed black pepper, to taste salt, to taste 3-4 Tbs. of butter 1 Tbs. of fresh parsley, chopped (Italian flat leaf)
Method of Preparation:
-In a hot pan, add a little olive oil and sauté garlic, shallots and littleneck clams.
-Then, pour in white wine and fish stock and cover the pan. The broth will steam open the clams.
-Once the clams open, season with red pepper, black pepper and salt. Next, add butter and fresh parsley.
Serve the littleneck clams and pour the remaining juices over the top. You can garnish with a drizzle of extra virgin olive oil and toasted country bread.
Serves: 1 entree or 4 appetizers
Serving Suggestion: Albariño
FOR MORE INFORMATION:
Oak Tavern 35 NE 40 Street Miami, FL 33137 786-391-1818 www.oaktavernmiami.com
South Beach Wine & Food Festival www.sobefest.com