Thursday, February 24, 2011

Clams and expensive wine

Savoury clams

And with the rest of the clams, quickly done on a very high heat with julienned ginger, green onion, and a splash of the chardonnay we were drinking. No seasoning needed, just a simple concentration of the clams briny, savoury flavour. Cooking with a proper wine doesn't hurt either.


No comments:

Post a Comment