Originally Posted by
PSUhorty
Seems to me that by following this recommendation (lightly browning the garlic before adding the clams), the garlic would be burnt to hell by the time the clams open and release their juice.
Saute the hot peppers then add the garlic and clams at the same time.
Posts like this totally crack me up.
If you want to add the garlic later, go ahead, there's no clam police.
I'll continue to cook it the way I have for ages, never once having the garlic "burnt to hell"