Clams with Onions & Dill (Όστρακα “της Πλώρης”)
Serves 4-6 as appetizers, or 2-3 as a meal
Mixed clams are steamed in wine, and seasoned with green onions and dill, wonderful flavors to enjoy outside on a balmy evening. Although the flavors are summery, eaten on winter nights in snowy Alaska, Clams with Onions & Dill make a hearty, warming, and satisfying supper.
4 pounds fresh clams or cockles, preferably a mixture of several varieties
2 Tbsp. olive oil
1 cup diced yellow onions, 1/4” dice
Freshly ground black pepper
1 cup thinly sliced green onions
1/4 cup minced dill
1 cup white wine
Wedges of lemon
Wash clams to remove any sand or dirt; discard any that won’t close or have broken shells.
Using pot that has a lid and is large enough to hold all the clams, sauté yellow onion in olive oil until onions soften and start to turn golden. Add clams, freshly ground black pepper, green onions, dill, and wine. Stir to evenly distribute ingredients, being careful not to break clam shells. Bring wine to a boil, cover, turn down heat to medium, and cook just until clam shells open.
Serve clams with broth, wedges of lemon, and plenty of crusty bread.