True Clams in Ginger Sauce
While visiting Venice we happened upon a tiny trattoria named Alle Testiere, which turned out some of the best shellfish dishes we've ever had. Luckily, they shared the recipes of our favorites, including this one.
1 clove garlic, peeled and minced
3⁄4 cup extra-virgin olive oil
3 lbs. manila or littleneck clams, scrubbed
3⁄4 cup tocai friulano or other dry Friuli white wine
1 1" piece fresh ginger, peeled and grated on the large
holes of a box grater
4 sprigs parsley, trimmed and minced
1. Place garlic, oil, clams, and 1⁄2 cup water in a large skillet over medium-high heat. Cover the skillet and cook, shaking skillet over the heat several times, for 3–4 minutes.
2. Add wine and ginger and continue cooking, uncovered, until clams have opened, about 3 minutes more, discarding those that remain closed.
3. Transfer clams and broth to a serving platter, and garnish with chopped parsley. Serve with lemon wedges, if you like.