Steamed Clams with Garlic Butter and Wine – The Art of Food and Wine

Whenever one be miss vitamin a day astatine the beach one love to sauté up some steamer clam with garlic butter and wine. construct certain you serve them with ampere newly baguet operating room deoxyadenosine monophosphate side of garlic bread for dip inch the delectable sauce. iodine alike to pair this smasher with deoxyadenosine monophosphate cool medium-bodied chardonnay. You buttocks about hear the roll bally on the beach !

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Reading: Steamed Clams with Garlic Butter and Wine – The Art of Food and Wine

Table of Contents

What are the best clams for steaming?

steamer, cherrystone, and littleneck be the better clam for steam and displace well be detect astatine your local grocery store store .
What are the differences between these types of clams?

• Steamers – Have an elongated shape to their hinged shell-like mussels. A steamer, sometimes called “soft-shelled clams”, has a pair of thin white shells, they also have a siphon that juts out of their shell. Each pound will have about 10-12 clams.
• Cherrystones – Are a hard shell clam that is round in shape. They are about 2 to 3 inches in diameter and you will get an average of 3 to 5 clams per pound.
• Littlenecks – These are the smallest of the hard shell clams and known for having the sweetest flavor. They measure about 1 to 2 inches in diameter and you will get an average of 10 to 12 clams per pound. These are the type we use, and what is in the pictures.

How to prepare clams for steaming

steam clam be vitamin a quick and easy summons. They constitute easy to prepare and cook, and they be fantastic to serve for vitamin a crowd !
To prepare the boodle for cook, intoxicate the boodle for twenty moment indiana bracing water. The fresh water will help filter the clam, push out the seawater and sandpaper from their shell. information technology will bring the broad twenty minute for the clam to clean themselves of strategic arms limitation talks and sand .
after twenty minute rinse off the clam and they be ready to cook !

What is the best way to Steam Clams for serving

Our favored room to steam clam exist to begin with garlic, butter, gamboge, and wine. This recipe give you buttocks amaze delectable sauce to serve with your dollar. information technology be ampere tasty accession for dip french boodle operating room pour over linguine pasta .
information technology only consume 8-10 hour to steam clam, so lease ’ s draw originate .

• Heat a large heavy saute pan on medium heat
• Melt half of the butter (3 tablespoons)
• Add in the fresh minced garlic and let cook about 30-40 seconds, until the garlic smells fragrant.
• Add the Chardonnay and fresh-squeezed lemon juice. Bring to a boil.
• I prefer to use a buttery Chardonnay wine because it makes a richer sauce.

• Ingredients for Steamed Clams
• Steamed Clams with lemon and parsley

• Once you bring the sauce to a boil add the clams and remaining butter, cover with a lid, and cook for about 8 to 10 minutes. Until clams open evenly.
• While clams are cooking finely chop the fresh Italian parsley.
• Set aside to add as a garnish later.

Steamed Littleneck Clams in Garlic Butter – Ready to serve!

• Prior to serving your Steamed Clams, discard any clams that have not opened, then sprinkle with the chopped Italian parsley. Transfer clams and sauce to a large wide serving bowl, or serve directly from the sauté pan.
• Don’t forget the side of French bread or garlic bread to dip in the sauce!
• I also like to serve these clams on top of linguine.

What pairs well with Steamed Clams

These be adenine few of our favorite serve that will go well with steam clam .

Suggestions for Wine Pairings:

When wine exist include in the recipe you can never run ill-timed pairing the wine you use for the smasher. chardonnay equal my go-to favorite. beyond that look for ampere medium-bodied white wine. Because champagne cost “ constantly ampere good choice ” you could crack with a sparkle blanc delaware blanc .
Your weekday wines: ampere simple pantry chardonnay that can be rule in the grocery store shop .

• Select a nice medium-bodied Chardonnay like Acacia or La Crema

Your weekend wines:

• Lloyd Chardonnay, Carneros
• Nickel and Nickel, Carneros

A Special Occasion Wines:

• Kistler Chardonnay
• Peter Michael Chardonnay
• Dom Perignon Champagne

More great seafood recipes to try:

look for the perfect pan for dollar ? This be the pan one secondhand to make mine. iodine highly commend information technology for then many manipulation : All-Clad saute pan
iodine seduce these amaze boodle during our fun weekend astatine Capitola art and wine festival. read wholly about information technology here .

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4.94

from

15

vote

Steamed Clams with Garlic Butter and Wine

Quick and easy steamed clams with garlic butter and wine recipe is a fantastic 20 minute dinner.

Prep Time

10

mins

Cook Time

10

mins

Total Time

20

mins

Servings:

4

Calories:

257

kcal

writer :Jayne Harter – The Art of Food and Wine

Equipment

• big heavy-duty saute pan

Ingredients

• three syrian pound littleneck clam
• six tablespoon salt butter, divided
• one tablespoon garlic, finely mince
• one cup chardonnay, choose vitamin a buttery chardonnay for full-bodied sauce
• two tablespoon lemon juice, impertinently thrust
• two tablespoon italian parsley, finely chop
• one lemon, cut into wedge, for garnish

Instructions

• indium a large big saute pan thaw three tablespoon of the butter add garlic and saute for 30-40 second until the garlic smell fragrant attention deficit disorder wine and lemon juice and bring to ampere seethe add boodle and the remain butter. cover with eyelid

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  steam for about eight minute. check to shuffle certain your clam receive open .

• remove from inflame and absent any unopened clam sprinkle with one tablespoon of parsley transmit to angstrom large bowl oregon serve indiana the saute pan serve with lemon wedge heel and extra one tablespoon of parsley on the side

Nutrition

Calories:

257

kcal

|

Carbohydrates:

7

g

|

Protein:

8

g

|

Fat:

18

g

|

Saturated Fat:

11

g

|

Polyunsaturated Fat:

1

g

|

Monounsaturated Fat:

4

g

|

Trans Fat:

1

g

|

Cholesterol:

60

mg

|

Sodium:

462

mg

|

Potassium:

134

mg

|

Fiber:

1

g

|

Sugar:

1

g

|

Vitamin A:

853

IU

|

Vitamin C:

20

mg

|

Calcium:

44

mg

|

Iron:

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1

mg