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Mario Batali

Big Clams with Caperberries and Lemon

Recipe courtesy Mario Batali, 2001

Show: Mario Eats ItalyEpisode: A Day at the Races

  • Cook Time

    10 min

  • Level

    Easy

  • Yield

    4 servings

Close

Times:

Prep
20 min
Inactive Prep
--
Cook
10 min
Total:
30 min
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Ingredients

  • 6 tablespoons extra-virgin olive oil
  • 1 clove garlic, sliced thin
  • 24 Littleneck clams, scrubbed and rinsed
  • 3 tablespoons caperberries
  • 2 lemons, zested and supremed (segmented)
  • 1/4 cup white wine
  • 1 bunch flat leaf parsley, chopped to yield 1/4 cup
  • Salt and freshly ground black pepper

Directions

In a 12 to 14-inch saute pan, heat the olive oil and garlic over medium heat until the garlic is golden brown.

Add the clams, caperberries, and lemon zest. Cook for about 3 minutes. Add white wine and lemon segments, cover, and cook until all clams have opened.

Season with salt and pepper, add the parsley, and serve immediately.

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