The Chef and Owner: David Bracha The Restaurant: Oak Tavern The Dish: Steamed Littleneck Clams
Ingredients:
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
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