Courtesy of
Reel Seafood Co.
Chef Luca Brunelle CEC
Reel Seafood Co.
Chef Luca Brunelle CEC
Ingredients
Directions:
• Steam Littlenecks until they open and reserve 1/4 cup of the liquid.
• Add cream, parmesan cheese, onions, spinach, garlic and parsley.
• Reduce to Alfredo consistency and season to taste with salt and pepper.
• Serve with the clams.
- 15 Littleneck clams
- 1/2 cup cream
- 1/4 cup caramelized onions
- 1 cup spinach
- 1 tbsp garlic
- 1 tsp parsley
- 1/2 cup parmesan cheese
- Salt & pepper
Directions:
• Steam Littlenecks until they open and reserve 1/4 cup of the liquid.
• Add cream, parmesan cheese, onions, spinach, garlic and parsley.
• Reduce to Alfredo consistency and season to taste with salt and pepper.
• Serve with the clams.
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