Tuesday, February 5, 2013
Bite with Belkys: Steamed Littleneck Clams from Oak Tavern
South Beach getting all geared up for this year's Wine and Food Festival. A chef taking part in the event shows us how to make seafood. Time to grab a Bite with Belkys.
The Chef and Owner: David Bracha
The Restaurant: Oak Tavern
The Dish: Steamed Littleneck Clams
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.
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:
35 NE 40 Street
Miami, FL 33137
South Beach Wine & Food Festival