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Clams in White Wine

March 28, 2011 By Delia


 

Clams are freshwater mussels often used in cooking soups, stews and pasta. It is low in fat but high in protein, potassium, vitamin A and iron.

Here’s a delicious recipe that brings out clam’s natural flavor. I prefer using salt and pepper to taste, although some don’t because they enjoy the natural taste.

 

Ingredients:

1 medium onion, chopped

2 small garlic cloves, sliced thin

1 tablespoon olive oil

1/2 cup dry white wine

2 dozen small hard-shelled clams, scrubbed well

1 cup fresh coriander sprigs

1/2 cup fresh flat-leafed parsley leaves

1 tablespoon unsalted butter

1 tablespoon fresh lemon juice

Salt and pepper to taste

Fresh parsley for garnish

In a deep saucepan over medium flame, heat the oil and sauté the onions until they become translucent. Add half of the garlic and fry for 3-5 minutes or until fragrant.

Place the clams, coriander and white wine in the pan and bring to a boil. Reduce the heat and simmer covered for 5-7 minutes. Once a clam opens, transfer it to a plate. If it does not open in 7 minutes, discard it. Reserve the cooking liquid without the coriander sprigs.

In a blender or food processor, blend the lemon juice, butter, remaining garlic, parsley and cooking liquid until smooth. Pour it in a saucepan and heat it over low flame for 5 minutes. Season it with salt and pepper. Add the clams and mix well. Serve on a bowl and garnish with fresh parsley.

Photo Courtesy Of: securecat


Filed Under: Recipe, Seafood Recipe Tagged With: buttered clams, clams, clams in white wine, steamed clams

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