Info
- Course: Hot Appetizer
- Skill Level: Easy
- Cost: Moderate
- Favorited: 11 Times
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Clams in White Wine
Cookbook
This is one of the simplest ways to serve fresh clams, and one of the best. Good with crusty bread, to soak up the juices.
Yield : 4–6 servings
Prep Time : 10 mins, plus soaking time
Cooking Time : 15 mins
Ingredients
- 2 tbsp olive oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 2¼ lb (1kg) littleneck clams, soaked for 1 hr, drained, and scrubbed well
- ½ cup dry white wine
- 1 tsp chopped thyme
- 2 bay leaves
- 1 tbsp chopped parsley
Directions
1. Heat the oil in a large saucepan. Add the onion and garlic and cook, stirring often, for 4–5 minutes, until tender and translucent.
2. Add the clams, wine, thyme, and bay leaves, and stir well. Cover and cook, shaking the pan occasionally, about 4 minutes or until the clams have opened.
3. Uncover and cook for another few minutes, until the sauce has lightly thickened.
4. Sprinkle with parsley. Transfer the clams and the sauce to soup bowls, and serve at once.
Notes
Caution:soak the clams in cold, salted water for 1 hr to clean them; discard any that are already open.
© 2008 Dorling Kindersley
Note from Cookstr's Editors
Nutritional information is based on 6 servings.
Nutritional Information
Nutrients per serving
188 kcal
9 % daily value
41 % daily value
5 % daily value
572 mg
20 mg
22 g
1 g
0 g
7 g
57 mg
96 mg
1 g
6 g
131 % daily value
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