Clams Saganaki
  • 2 Pounds of Clams (Littlenecks or Manilla), rinsed and cleaned
  • 1 Cup White Wine
  • ¼ Cup Raki
  • ¼ Cup fresh lemon juice
  • 3 sprigs fresh thyme
  • 2 Tablespoons fresh dill
  • 2 cloves garlic, sliced
  • 1 Tablespoon Dijon Mustard
  • 2 Teaspoons dried oregano
  • 3 Tablespoons Olive Oil

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.  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. Add clams and cook covered for 5-7 minutes, stirring occasionally, until clams have opened up.

Discard any clams that have not opened up.  Plate remaining clams with broth and enjoy!