Wine and Garlic Steamed ClamsRecipe
Wine and Garlic Steamed Clams are delicious and super easy to make. Clams and mussels are so easy to make but almost no one thinks to make them at home. That’s one of the reasons that serving garlic steamed clams for a special meal or holiday party always feels so elegant and unexpected.
This recipe can be tossed with pasta for an easy main course or serve in bowls with lots of crusty bread as an appetizer.
Once you’ve tried this it is so simple you’ll even cook up a quick linguini and clam sauce for a quick weeknight dinner.
White Wine and Garlic Steamed Clams
- 3 T butter
- 1 T extra virgin olive oil
- 3 cloves fresh garlic - finely minced
- 1/2 C dry white wine
- 2 lbs small clams - Littlenecks or Manilla, rinsed and cleaned
- 3 T fresh parsley - chopped
- 1 lemon cut into wedges
- Melt butter with olive oil in a sauté pan over medium heat.
- Add garlic and cook for 2-3 minutes until garlic is fragrant, being careful not to burn the garlic or the butter.
- Add wine and increase heat to medium-high until wine is brought to a boil.
- Add clams and cooked covered for 5-7 minutes, stirring occasionally, until clams have opened.
- Discard any clams still closed.
- Add parsley and give the pot a quick stir.
- Transfer clams and broth to a large serving bowl, serving with lemon wedges on the side.
- Serve with crusty French bread to soak up all the garlicky goodness of the broth. Mangiamo!
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