Clams in white wine sauce

Here is a super easy seafood recipe that you and your family are sure to enjoy on a summer evening. This recipe requires twenty minutes for prep, thirty minutes for cooking, and thirty minutes for soaking. 

So let’s begin.

This recipe is for four people, and we are going to need the following ingredients:

Clams in white wine sauce: Ingredients List

  • 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

Cooking Steps

First we fill a big bowl with water and salt, where we then put the shells for at least a half an hour to properly soak and soften. Soaking them 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 them 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 soft inner meat is delicately removed from their outer 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 meat, half the quantity for bread crumbs (so, one ounce), and most of the filtered broth. 

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

So now, we portion the meat and broth in the saved empty 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. 

Wine Pairing Tips

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

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


› Clams in white wine

New! Comments

Have your say about what you just read! Leave me a comment in the box below.

Have A Great Story About This Topic?

Do you have a great story about this? You can share it here without needing a Facebook account! You can even upload pictures!

[ ? ]

Upload 1-4 Pictures or Graphics (optional)[ ? ]

 

Click here to upload more images (optional)

Author Information (optional)

To receive credit as the author, enter your information below.

(first or full name)

(e.g., City, State, Country)

Submit Your Contribution

 submission guidelines.


(You can preview and edit on the next page)

What's New?

  1. Dr

    Dec 04, 14 04:30 PM

    When France lost Algeria in 1960, a great worry of winemakers wad what are we going to do now? French wines from many regions WERE B,ENDED WITH MUCH STRONGER

    Read More

  2. How to make port wine - and history!

    Dec 04, 14 03:26 PM

    How to make port wine - delicious, heart-warming, the perfect gift

    Read More

  3. Wine accessory shopping for the holidays

    Nov 01, 14 04:25 PM

    Wine accessory shopping for the holidays

    Read More