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Recipe Thursday-Steamed Clams in White Wine, Garlic & Butter Sauce

Posted on September 29th, 2011 | Posted in Appetizer, Recipes

If you have not noticed I have a recent obsession with clams! I enjoy getting to experiment with the ways I cook them and this way definitely is one of my favorites, mostly because it reminds me of the bucket of clams that I use to get at Fisherman’s Restaurant in San Clemente. They were steamed in clam nectar, garlic, celery and onions ¬†and served with drawn butter and lemon wedges. I definitely believe that this recipe rivals the divine nectar at Fisherman’s! Serve with crusty bread to soak up the delicious broth.

Steamed Clams in White Wine, Garlic & Butter Sauce

Yield: 2-4 Servings as an appetizer

Ingredients

3 tablespoons butter (880024)
3 cloves fresh garlic, minced (991057)
1/2 cup dry white wine or dry Vermouth (cooking wine, not ideal, but that’s what we sell! 991970)
2 pounds of clams (Littlenecks or Manilla), rinsed and cleaned (330204)
3 tablespoons fresh parsley, chopped
1 small lemon cut into wedges

Directions:
Melt butter in a medium pot over medium heat. Add garlic and cook for 2-3 minutes until garlic is fragrant but not burned. Add wine and increase heat to medium-high until wine is brought to a simmering boil. Add clams and cook covered for 5-7 minutes, stirring occasionally, until clams have opened. Discard any clams still closed. Add parsley and give the pot a quick stir. Transfer clams and broth to a large serving bowl, serving with lemon wedges and bread on the side. Enjoy!

Recipe from Savorysweetlife.com

One Response to “Recipe Thursday-Steamed Clams in White Wine, Garlic & Butter Sauce”

  1. cooking w/linguine on the side. Thank You

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