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Clams with Maitake Mushrooms<\/p>\nClams with Maitake Mushrooms<\/p>\n
<\/p>\n
2 T. extra virgin olive oil<\/p>\n
\u00bd lb. maitake mushrooms, torn into bite-size pieces<\/p>\n
4 cloves garlic, minced<\/p>\n
\u00bc cup white wine<\/p>\n
2 C. chicken broth<\/p>\n
2 lb. Manila clams<\/p>\n
1 T. freshly squeezed lemon juice<\/p>\n
2 T. minced Italian parsley<\/p>\n
3 T. cold unsalted butter, diced<\/p>\n
Kosher salt<\/p>\n
Freshly ground black pepper<\/p>\n
<\/p>\n
Heat a large, heavy pot over medium-high heat until very hot but not smoking. Add the oil and swirl to coat the bottom of the pot. Add the maitakes and saut\u00e9 for 4 to 5 minutes, or until soft. Add the garlic and saut\u00e9 for another 30 seconds, or until fragrant. Add the wine and broth and bring to a boil. Add the clams and simmer, covered, for 4 to 5 minutes, or until the clams open. Remove from the heat, stir in the lemon juice, parsley, and butter, and season to taste with salt and pepper. Serve immediately.<\/p>\n","protected":false},"excerpt":{"rendered":"
Clams with Maitake Mushrooms 2 T. extra virgin olive oil \u00bd lb. maitake mushrooms, torn into bite-size pieces 4 cloves garlic, minced \u00bc cup white wine 2 C. chicken broth 2 lb. Manila clams 1 T. freshly squeezed lemon juice 2 T. minced Italian parsley 3 T. cold unsalted butter, diced Kosher salt Freshly ground black pepper Heat a large, heavy pot over medium-high heat until very hot but not smoking. Add the oil and swirl to coat…<\/p>\n