Garlic, Wine and Butter Steamed Clams
Total Time
Cleaning time + 7 minutes
Rating
0 out of 5 stars
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Ingredients
2 servings
- 1 1/2 pounds small (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
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Preparation
Step 1
If you think your clams may not be clean, wash them. 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.
Step 2
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.
Step 3
Lightly scrub your clams. Discard any with chipped shells.
Step 4
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.
Step 5
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.
Step 6
Transfer to a bowl and ladle cooking liquid over. Scatter with herbs and serve with grilled bread and lemon.
Step 7
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Chef's notes
Wait, hear me out. Once your clams are clean, this is a 7-minute meal. You get to eat garlic, wine and butter steamed tiny sweet clams over grilled bread with a fistful of fresh herbs and little tumbler wine on the side.
