Clams Steamed in White Wine
By Keith DresserPublished on March 24, 2015
Time
25 minutes
Yield
Serves 4
Ingredients
1 ½ cups dry white wine 3 shallots, chopped fine4 garlic cloves, minced1 bay leaf 4 pounds littleneck clams, scrubbed3 tablespoons unsalted butter 2 tablespoons minced fresh parsley Lemon wedges
Before You Begin
How fast the clams cook depends on the pot and clam size; to prevent overcooking, start checking for doneness after 4 minutes.
Instructions
- Bring wine, shallots, garlic, and bay leaf to simmer in Dutch oven over medium heat; continue to simmer to blend flavors, 3 minutes. Increase heat to high. Add clams, cover, and cook, stirring twice, until clams open, 4 to 8 minutes. Using slotted spoon, remove clams from liquid and transfer to large serving bowl. Once all clams have been removed from pot, whisk butter into liquid to make emulsified sauce. Pour sauce over clams, sprinkle with parsley, and serve immediately with lemon wedges.
Time
25 minutesYield
Serves 4Ingredients
1 ½ cups dry white wine
3 shallots, chopped fine
4 garlic cloves, minced
1 bay leaf
4 pounds littleneck clams, scrubbed
3 tablespoons unsalted butter
2 tablespoons minced fresh parsley
Lemon wedges
Ingredients
1 ½ cups dry white wine
3 shallots, chopped fine
4 garlic cloves, minced
1 bay leaf
4 pounds littleneck clams, scrubbed
3 tablespoons unsalted butter
2 tablespoons minced fresh parsley
Lemon wedges
Ingredients
1 ½ cups dry white wine
3 shallots, chopped fine
4 garlic cloves, minced
1 bay leaf
4 pounds littleneck clams, scrubbed
3 tablespoons unsalted butter
2 tablespoons minced fresh parsley
Lemon wedges
Why This Recipe Works
To flavor our clams, we developed a quick broth made with wine, shallots, garlic, and bay leaf. As the clams steam in the flavorful liquid, they open up and release their juices into the pot. Once the clams open and are removed from the pot, we turn the cooking liquid into an emulsified sauce by adding butter. Parsley and lemon finish the dish.
Before You Begin
How fast the clams cook depends on the pot and clam size; to prevent overcooking, start checking for doneness after 4 minutes.
Instructions
- Bring wine, shallots, garlic, and bay leaf to simmer in Dutch oven over medium heat; continue to simmer to blend flavors, 3 minutes. Increase heat to high. Add clams, cover, and cook, stirring twice, until clams open, 4 to 8 minutes. Using slotted spoon, remove clams from liquid and transfer to large serving bowl. Once all clams have been removed from pot, whisk butter into liquid to make emulsified sauce. Pour sauce over clams, sprinkle with parsley, and serve immediately with lemon wedges.
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