“So simple, but so good - steamed clams served in their own liqueur. Serve with a crusty Italian bread, or over pasta.” - by Scott Ure
Ingredients
Adjust Servings
Original recipe yields 4 servings
Directions
- Wash clams to remove any dirt or sand.
- In a large pot, heat oil over medium heat. Add garlic; saute for 1 minute, or until tender. Pour in the white wine. Boil until wine has reduced to half its original volume.
- 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.
Nutrition
Amount Per Serving (4 total)
- Calories
- 192 cal
- 10%
- Fat
- 12.8 g
- 20%
- Carbs
- 4.3 g
- 1%
Based on a 2,000 calorie diet
Share It
Reviews (230)
Rate This Recipe
"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 a boil and then almost sh..." See moreut 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 liquor 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 flavor. Delicious! Oh, and scrub the clams really well. I got a lot of sand and gunk off them. THANKS for a great recipe."
LEVENTHAL
"This was delicious! I used roasted garlic instead of regular garlic, used a full stick of butter, and added about 2 tbsp. of clam juice. Also, the juice of one lemon and sprinkled some crushed red pep..." See moreper on top!! YUMMY."
IMVINTAGE
"I made this for dinner for Valentine's day & they were out of this world good! I used pinot grigio both in the sauce & as an accompaniment & it went exceedingly well. I served this w/ barely buttered,..." See more toasted french bread (very good dipped in the sauce), strawberry onion salad (from this site) & the pinot grigio. I had other courses planned & ready to eat but we enjoyed this so much that we decided to pig out on it & forego the other courses (we'll have them for dinner tonight). It was simply the best meal I have ever eaten!"
Similar Recipes
<
previous recipe:
>
next recipe:
×
Want More?
Just swipe to see more like this.
