From Chef Kim Cash of Island Hotel & Restaurant, Cedar Keys, FL
50 Fresh Cedar Key Clams or any variety of Littleneck Clams
1 bottle Chablis
2 sticks butter
1 can artichoke hearts
1 small head broccoli
1 large tomato
½ red pepper
½ green pepper
1 bundle green onions
8 oz. feta cheese-crumbled
2 tsp. oregano leaf
4 cloves garlic-crushed
8 oz. cooked pasta of choice
• Cut broccoli into 4-6 flowerets
• Cut peppers into 6-8 strips
• Clean and trim green onions-cut length way and then in-half
Rinse clams well.
In a shallow pan add clams, white wine, butter and garlic.
Bring to just under a boil.
Arrange vegetables over clams, cover with lid.
Reduce heat to medium, cook for 10 minutes.
Add feta cheese and Oregano, cover again and cook until all clams open.
Arrange pasta on a decretive platter then ladle cooked clam mixture over pasta.
Serve hot with toasted bread.
(Cooking time will vary depending on pan size. Also the more clams are stacked on top of each other the harder for them to open)
Advisory: Consumption of raw and/or undercooked animal foods or shellfish increases the risk of pathogens contributed to illness in certain individuals.