Local clams from the shrimp guy at the All-Local Farmers Market again. This time I sauteed some garlic and a dried Thai chile, then added vermouth and water, turned the heat up to high, added the clams, covered the skillet, and pushed down tight for about 5 minutes, shaking the pan every 30 seconds or so.
On the side we had orzo with parsley and butter, plus some garden tomatoes and eggplant.
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