「蒜香欖油煮蜆」Clams In Garlic Sauce
A Simple and Quick seafood recipe
Ingredients:
Large Clams ................................. 900g
Garlic Cloves (Chopped) ............. 6 Cloves
White Wine ....................................1/2 Cup
Extra Virgin Olive Oil ..................... 3 Tbsp
Pepperoncini ................................. 1 tsp
Black Pepper ................................. 1/3 tsp
Sea Salt ......................................... A Few
Parsley (Chopped) ........................ A Small Bunch
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By 我的C家廚房！Bon Appétit
@Chris Wong Private Kitchen Cooking Channel
Preparation:
1. Clean the Large Clams with clean water. Then dry off the water on the shells.
2.Heat up a pan, add Extra Virgin Olive Oil. Stir fry the garlic on medium low heat to enhance flavor.
3. Add Pepperoncini And Clams. Stir fry a bit, then add White Wine into the pan and cook for one minute. Cover with lid and allow to cook until shells open.
4. Seasoning with sea salt, black pepper and parsley.
Enjoy!
材料：-
番薯蜆/蛤蜊...................900g (20隻)
蒜瓣(切碎).....................6瓣
白酒...............................1/2杯
特純橄欖油/
(Extra Virgin Olive Oil) ..3湯匙
辣椒碎...........................1茶匙
黑胡椒碎.......................1/3茶匙
海鹽...............................適量(可先試味,再決定)
番茜(切碎).....................1小束
做法：-
1. 把番薯蜆/蛤蜊的沙吐淨，清洗乾淨瀝乾備用。
2. 熱鍋下特純橄欖油、蒜頭碎，以中小火炒香至微焦黃。
3. 然後下辣椒碎、番薯蜆/蛤蜊入鍋略炒，注入白酒燒1分鐘，蓋上鍋蓋，煮至番薯蜆/蛤蜊開口，最後加入黑胡椒碎、番茜碎便可。
小貼士：-
煮好的番薯蜆/蛤蜊有天然的鹹鮮味，可先試味，再自行決定是否需要加一些海鹽作調味。(以這次為例，味道剛好，鹽的部分就可以省下)
