Swiss Haus’ steamed clams

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This dish was prepared by Freddy Halmes of Swiss Haus on "The Electric Kitchen" Sunday. The program airs at 4:30 p.m. on KITV/ABC.

All the recipes from the show, as well as an archive of recipes dating to 1995, are available at the Hawaiian Electric Co. Web site.

Swiss Haus Steamed Manila Clams

6 tablespoons melted butter
2 teaspoons minced garlic
1 tablespoon minced shallots
2 tablespoons chopped parsley
1 pound Manila clams
2 tablespoons white wine

Sauté butter, garlic, shallots, parsley and clams in a pot until shallots are translucent, 2 to 3 minutes. Add wine and cover 5 to 7 minutes, until clams open. Serve with lemon wedges and crusty bread. Serves 2.

Nutritional information unavailable.

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