Ingredients
1 1/2 cups boiling water
1/2 cup dry white wine
6 tablespoons oilive oil (preferably portuguese or spanish)
72 small ( 1 to 2 inch) hard shelled calms, scrubbed well
2 garlic cloves minced
1/4 cup coarsely chopped flat leafed parsley leaves
1/4 cup coarsely chopped fresh coriander
1/4 teaspoon pepper
crusty bread as an accompaniment
Preparation
In a heavy large wide bottomed kettle combine the boiling water the wine and the oil and bring the mixture to a boil. Add the calms and steam them covered over moderate heat for 5 minutes. Sprinkle the clams with the garlic the parsley the coriander and the pepper and steam them covered for 5 to 10 minutes or until they have opened. Stir the clams gently discard any unopened ones and serve them in large soup plates with some of the liquid and the bread.
