Clams Steamed in Wine

    Clams Steamed in Wine

    2saves
    35min


    348 people made this

    This is the best way to serve clams or pipis, simply steamed in wine and their own juices. Serve with a crusty baguette, or over pasta.

    Ingredients
    Serves: 4 

    • 50 small clams in shell, scrubbed
    • 2 tablespoons extra virgin olive oil
    • 6 cloves garlic, minced
    • 1 cup (250ml) white wine
    • 30g butter
    • handful chopped fresh parsley, to garnish

    Directions
    Preparation:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Wash clams to remove any dirt or sand.
    2. In a large pot, heat oil over medium heat. Add garlic; sauté for 1 minute or until tender. Pour in the white wine. Boil until wine has reduced to half its original volume.
    3. Add clams, cover and steam till clams start to open. Add butter, cover, and cook till most or all of the clams open. Discard any that do not open. Transfer clams and juice to 2 large bowls. Sprinkle with parsley. Serve.

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    Reviews (5)

    by
    0

    Used different ingredients. This was delicious! I used roasted garlic instead of regular garlic, extra butter and the juice of one lemon and sprinkled some crushed chillies on top!! FAB. - 21 Jul 2008

    by
    0

    I made this for dinner for Valentine's day & they were amazing! I used pinot grigio both in the sauce & as an accompaniment & it went exceedingly well. I served this w/ barely buttered, toasted french bread (very good dipped in the sauce) & the pinot grigio. I had other courses planned & ready to eat but we enjoyed this so much that we decided to forego the other courses (we'll have them for dinner tonight). It was simply the best meal I have ever eaten! - 21 Jul 2008

    by
    0

    My only "complaint" about this recipe is that I wish it stated at what temperature to "steam" the clams. My husband and I had quite a disagreement. He wanted to bring it to the boil and then almost shut the heat off. I thought it would be hot enough. Our compromise was to turn the heat to medium for about 20 minutes. 49 out of the 50 clams opened. I was shocked to see how much liqueur they make. I thought the small amount of wine wouldn't be enough. They were great. Definitely have a lot of crusty bread on hand. Linguine or some other pasta is great. My kids were so brave about trying them. I can't wait to make it again. We added some fresh lemon after they were cooked and it really brought out the flavour. Delicious! Oh, and scrub the clams really well. I got a lot of sand and gunk off them. THANKS for a great recipe. - 21 Jul 2008

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