Preparation

To prepare the clams in white wine, pour around 1.5 l of water into a large bowl, add 20 g of salt and stir until the salt dissolves. Add the clams, eliminating broken or open ones as they will no longer be any good. Check the clams are all covered with the water and leave them there for about an hour, shaking every now and then. Then remove the clams from the water with the help of a spatula or spoon and throw away the water. If they left behind lots of sand repeat the operation until they are completely clean, otherwise proceed to prepare the recipe.

Peel and finely chop the garlic. Heat the oil and the butter in a large pan and when the butter has melted add the chopped garlic. Gently fry the garlic for about a minute so it doesn’t change colour. Then add the clams, the white wine and the Bauer Vegetable Dadocrema. Stir, cover with a lid and cook over a medium-high heat for about 5 minutes, shaking the pan every now and then.
Remove the lid after 5 minutes. If there are still closed clams put it back on and cook for another minute.
To finish, add the chopped parsley and serve your clams in white wine accompanied by their white wine sauce, some slices of toasted bread and some lemon to season them according to taste.

Recipe by Julia, @passionecooking