Garlic White Wine and Butter Steamed Clams

Steamed Clams.jpg

Simply delicious! All you need with this dish is a hunk of crusty bread, and of course...more white wine;)  This meal comes together in about 7 minutes once the clams are cleaned.  The wine and the natural juices from the clams create a delicious sauce that you can pour over some spaghetti too.

Recipe from Smitten Kitchen

  • Serves 2
  • Ingredients
  •  
  • 1 1/2 pounds small (I used Manila) clams
  • 2 thick slices country or sourdough bread
  • 1/2 tablespoon olive oil to brush bread (optional)
  • 2 tablespoons butter
  • 2 cloves garlic, thinly sliced or minced
  • 1 large or 2 small shallots, minced or 1/4 cup minced white onion
  • Salt and red pepper flakes
  • 1/2 cup dry white wine
  • 1 tablespoon chopped fresh herbs — parsley, cilantro, chives or a mix
  • 1 lemon, in wedges

If you think your clams may not be clean, wash them first: Fill a large bowl with cool tap water and place the clams in it. Let them soak for 20 minutes during which they’ll expel any sand and grit.

While they’re soaking, grill or broil your bread: Dab both sides lightly with olive oil, if using, and grill or broil until well-toasted on both sides.

Lightly scrub your clams. Discard any with chipped shells.

In a large saute pan with a lid, melt butter and add garlic, shallots, salt and pepper flakes. Cook for 1 to 2 minutes over medium-high. Add wine — and as soon as it simmers, add all the clams and cover with a lid. In three minutes, almost all should be wide open; discard any that do not open. Transfer to a bowl and ladle cooking liquid over. Scatter with herbs and serve with grilled bread and lemon.

 

Carolina Faulkner