- 2 heads garlic (about 6 oz. total)
- 1/4 cup (1/8 lb.) butter or margarine
- 1/4 cup dry white wine
- 1/4 cup fat-skimmed chicken broth
- 1 tablespoon balsamic vinegar
- 6 dozen clams in shells (about 2 in. wide), suitable for steaming, scrubbed
- 1 loaf (1 lb.) sourdough bread
- calories 684
- caloriesfromfat 24 %
- protein 47 g
- fat 18 g
- satfat 8.4 g
- carbohydrate 78 g
- fiber 3.8 g
- sodium 976 mg
- cholesterol 124 mg
How to Make It
Place garlic on a flat surface. Press each head firmly to separate cloves. Discard root end and loose peels; do not peel cloves. Thread cloves, touching, onto thin metal skewers.
Lay skewers on a barbecue grill over a solid bed of very hot coals or high heat on a gas grill (you can hold hand over grill only 2 to 3 seconds); close lid on gas grill. Turn as needed until garlic is soft when pressed and peels are charred, about 10 minutes.
When cool enough to touch, in 3 to 4 minutes, push garlic off skewers and squeeze cloves from peels; discard peels.
In a blender or food processor, whirl garlic, butter, wine, broth, and vinegar until pureed. Scrape into a 5- to 6-quart pan. Add clams; cover pan.
Bring to a boil over high heat (see notes) and cook until clams open, about 10 minutes. Ladle clams and broth into wide bowls. Serve with chunks of bread to dip into sauce.