- Casey Bradley Gent
- Fresh Steamed Manila Clams (The Villa Italian Restaurant)
25 fresh Manila clams (soaked in cold water for 1 hour, then rinsed)
1 lemon, cut into sixths
3 garlic cloves, crushed
1 c. heavy cream
1 c. white wine
Place clams in a medium-large sauté pan with 3 lemon wedges, garlic, cream and white wine. Cover and turn heat to high. Cook until all clams have opened and sauce is reduced by half. Use remaining 3 lemon wedges for garnish. Serves 2.
My grandma used to make these for me, and all of our customers here at the Villa Restaurant really enjoy them!
— Submitted by The Villa Italian Restaurant chef/owner Chris Bohler