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.

To Plate:

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


Oak Tavern 35 NE 40 Street Miami, FL 33137 786-391-1818

South Beach Wine & Food Festival  

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