如何煮熟蛤苗?

Ingredients:

• 1 kg of fresh clams
• 1 tablespoon of olive oil
• 1 onion, diced
• 2 cloves of garlic, minced
• 1 tablespoon of chopped parsley
• 1 tablespoon of chopped oregano
• 1 teaspoon of salt
• 1 teaspoon of black pepper
• 1 tablespoon of white wine
• 1 tablespoon of water

Instructions:

1. Wash and peel the clams: Rinse the clams thoroughly and remove any sand or debris. Gently peel off the shells, leaving the meat intact.

2. Marinate the clams: In a large bowl, combine the clams, olive oil, onion, garlic, parsley, oregano, salt, black pepper, and white wine. Marinate for at least 30 minutes, or up to overnight.

3. Cook the clams: Bring a large pot of salted water to a boil. Add the marinated clams and cook for 10-15 minutes, or until the shells open and the meat is cooked through.

4. Serve: Serve the clams hot, with the sauce spooned over them.

Tips:

• For a richer flavor, use a combination of different types of clams, such as cherrystones and razor clams.
• If you don't have fresh parsley or oregano, you can substitute with dried herbs.
• Serve with crusty bread to soak up the flavorful sauce.
• You can also add other ingredients to the sauce, such as diced tomatoes, capers, or olives.