Clams in wine sauce summer recipe

Here is a super easy clams in wine sauce recipe that you and your family are sure to enjoy on a summer evening. This recipe only requires twenty minutes for preparation and thirty minutes for cooking and thirty minutes for soaking the mussels.

Clams in wine sauce: Ingredients List

So let’s begin. This recipe is for four people, and we are going to need the following ingredients:

  • four pounds of clams (with shells)
  • two shallots
  • two ounces of stale bread crumbs
  • half a glass of semi dry white wine (in our case we recommend a delicious Vidal Blanc)
  • two tablespoons of high quality fresh butter
  • chopped parsley
  • salt and pepper, as needed and desired

Clams in wine sauce: Cooking Steps

First we fill a big bowl with water and salt, where we then put the clams for at least a half an hour to properly soak and soften. Soaking the clams in their shells in this way, the shells open slightly, allowing the sand trapped inside at the bottom of the shell to be released and disposed. 

Continuing, we take the clams out with a large-holed spoon and dry them. Then we put them in a big frying pan with a stove setting on high, for several minutes. This is done without any additions, such as olive or butter.

We remove them when the shells have completely opened. Then they are strained out of the water and the clams are delicately removed from their shells. For a nice presentation, pick eight to ten of the biggest and nicest shells to reuse on the serving dish. 

The broth from the frying pan is passed through a filter and paper towel, so to be positive that we’ve filtered out any remaining sand particles.

We then finely chop the shallots, and saute them on a low flame, with just a tablespoon of fresh butter. When sautéing the shallots, the hot pan is ‘extinguished’ by pouring in the semi dry white wine (Vidal Blanc)

Then we add the clams, half the quantity for bread crumbs (so, one ounce), and most of the filtered broth from the clams. 

We then cover the pot, and leave it slow cook for only a couple minutes (approximately two minutes). 

So now, we portion the clams and broth in the saved empty clam shells, and place them in a ceramic ware for baking. We then sprinkle with the second half of our bread crumbs (one ounce) and finely chopped parsley, and one tablespoon of fresh butter distributed in small pieces. 

Now in a pre-heated oven on a high setting (450 degrees - grill setting) we place the clams for several minutes and you serve directly. 

What pairs well with our clams recipe?

This meal is an excellent candidate for a delicious Spumante Secco, as an appetizer or a formal dinner. 

Also - any leftover clam broth can be stored and reused with other seafood dishes. 

› Clams in wine sauce

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