Hot Clams as Art

Nothing like hot clams cooked in white wine and parsley and other good stuff to keep warm on a cold winter's day.  Uh-um.

Really easy to cook.  Add a little bit of dis, and ana little bit of dat.  Add lotsa butter.  Lotsa lotsa.  Pour white wine.  Taste - not the clams.  Is not cooked yet.  Taste the wine if still good.  Good?  Si?  Now add parsley.  Maybe some magic herbs.  I don't care what.  Just add something.  Now boil.  By now, everything should be in the pan.  Close pan with lid.  Drink some more white wine.  After you finish a few sips, the clams are now ready to eat.   Bon Appetito!


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