The manila clams are my personal favorites but you can do this any clams and White Wine! Want the full recipe and ingredients head on over to That Guy Who Grills -> here! Pin it for later-> here!

Brantley, founder of the popular blog Everyday Maven, is known for her philosophy of "whole food in half the time." Her easy ...

Drain clams and rinse. Heat a heavy, wide pot over medium heat. Add clams and white wine. Cover and steam just until clams open, 4-7 minutes. Set a dish beside the stove and use tongs to transfer ...

Pour in the wine and bring to a simmer. Add the clams and stir well. Cover with a tight-fitting lid and cook for 1 minute. Carefully give the pan a good shake, holding the lid firmly in place ...

Turn up the heat up to medium high and tip in the mussels and clams immediately followed by the dry white wine. Cover with a ... Feast on delicious recipes and eat your way across the island ...

Any good-quality white wine can be used for cooking. Don’t discount off-dry styles, which add a lovely complexity to savoury dishes. Use white wine to marinate pale meats such as pork or poultry ...

Add wine, lemon zest and juice, and let reduce for a couple of minutes. Add clams, cover pot and steam, giving the pan a good shake every now and again, until clams open, 6-11 minutes, depending ...

Add onion and sauté for 3 minutes. Add oregano and garlic. Cook for 30 seconds. Stir in juice of clams and wine. Boil gently for 7-8 minutes, uncovered. Add clams and pepper and boil. Set aside. Add 1 ...

This amount of clams will serve two or three generously ... Soak for about 15 minutes, then mash them with a fork and mix in the rice wine. Place a wok over a high flame, pour in the cooking ...

Cook, shaking the pan from time to time until a few of the clams pop open. Season with pepper and a tiny bit of salt and add the wine ... and serve immediately. Recipe courtesy of Bocca: Cookbook ...

Rinse the clams in fresh water, scrub the shells, then proceed with the recipe. Soak the mung bean noodles in warm water for about 15 minutes, or until pliable. Drain them in a colander and ...