Clams saganaki
  • 2pounds clams (littlenecks or manilla) rinsed and cleaned
  • 1cup white wine
  • ¼cup raki
  • ¼cup fresh lemon juice
  • 3sprigs fresh thyme
  • 2tablespoons fresh dill
  • 2 cloves garlic, sliced
  • 1tablespoon dijon mustard
  • 2teaspoons dried oregano
  • 3tablespoons olive oil
  1. Mediterranean food,
  2. Mediterranean dish,
  3. Mediterranean Recipes
Step 1 :In a medium pot over medium heat add olive oil and garlic and cook for 2-3 minutes until garlic is fragrant, but not burned. Step 2 :Add wine and raki and increase heat to medim-high, dilute mustard in lemon juice and add to pot along with oregano, thyme and dill and bring to a simmering boil. Step 3 :Add clams and cook covered for 5-7 minutes, stirring occasionally, until clams have opened up. Step 4 :Discard any clams that have not opened up. Plate remaining clams with broth and enjoy!