Recipe: Clams in White Wine, Garlic and Butter Sauce
This recipe is a time-proven classic -- clams, white wine, garlic and butter.
Some things are just better the old-fashioned way, and this simple recipe proves that. Aromatic and satisfying, you won't believe how easy it is.
Studies show that this magical blend of ingredients makes for a nutrient-rich starter or main dish. Clams are great sources for protein, omega 3 fatty acids, iron, and vitamin B-12. Garlic and parsley provide more than just flavor; they are both anti-inflammatory, which is great news for your heart and joints. Parsley is an underrated herb that also contains many anti-oxidant nutrients, folic acid, and vitamins A and C.
Wit 3 shellfish farmers around the U.S. harvesting and shipping their direct to your door, fresh clams are only a click away:
- Taylor Shellfish Farms in Shelton, WA - Manila Clams
- Penn Cove Shellfish Co. in Whidbey Island, WA - Manila Clams
- H.M. Terry Co in Willis Wharf, VA - Littleneck and Middleneck Clams
Clams in Garlic and White Wine Sauce
- 3 tablespoons butter
- 3 cloves fresh garlic, minced
- 1/2 cup dry white wine (leaves a lot of cups for the chef)
- 2 pounds of clams, rinsed and cleaned
- 2 T black pepper
- 3 tablespoons (handful) of fresh parsley, chopped
To prep the clams, first soak in cold water for 30min with 2 tablespoons of black pepper, which help the clams flush out any sand. Then rinse to remove sediment.
In a large pot, saute garlic in butter (or olive oil if you prefer) for about 5 minutes, or until tender.
Add handful of chopped fresh parsley and wine. Keep at a rolling boil for about 3-5minutes, or until the liquid reduces by half.
Add clams, reduce heat to simmer, and cover for 4-5 minutes.
Remove any un-opened clams, and serve in a bowl with the aromatic broth and plenty of rustic bread for dipping.