Courtesy of
Reel Seafood Co.
Chef Luca Brunelle CEC
Ingredients
- 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.