By Lynda Balslev | TasteFood
If you’re looking for a warm and cozy fall meal, try this simple dish. A bowl of garlicky clams, steamed in wine and swimming in their buttery juices, is not only easy to make, but it will warm you as you embrace the cooler weather.
If possible, choose littleneck clams for this recipe. Littlenecks are the smallest of the hard-shell clams and are known for their sweet flavor and tenderness. They’re a favorite for serving lightly steamed, as well as raw on the half shell, and tossed with pasta. One pound will yield 10 to 12 clams, depending on their size. If you can’t access littlenecks, you can also use soft-shell clams or Manila clams.
Once purchased, store the clams in your refrigerator in a breathable container such as a mesh bag or a bowl covered with a damp cloth, and use within one day of purchase. When ready to prepare, before washing, discard any opened clams that do not close when tapped or any clams with broken shells. Rinse the clams under cold water, gently scrubbing them clean. When the clams are cooked, their shells will open. If any remain unopened, discard them.
Ladle the clams and broth into wide bowls and serve with slabs of crusty bread or garlic bread for soaking up the sweet broth.
Buttery Garlic Clams
Active Time: 20 minutes
Total Time: 20 minutes
Yield: Serves 3 to 4
3 tablespoons unsalted butter
1 tablespoon extra-virgin olive oil
4 garlic cloves, minced
1/4 teaspoon crushed red pepper flakes
1 1/2 cups dry, un-oaked white wine, such as sauvignon blanc
2 tablespoons fresh lemon juice
Kosher salt
Freshly ground black pepper
2 pounds littleneck clams, about 24, rinsed and scrubbed clean
1/4 cup chopped Italian parsley leaves
Lemon wedges for serving
In a large, deep skillet, melt the butter in the oil over medium heat. Add the garlic and red pepper flakes and saute until fragrant, about 30 seconds. Add the wine, lemon juice and a generous pinch of salt and black pepper.
Bring to a gentle boil, then add the clams. Cover the pan and reduce the heat to medium-low. Steam the clams until the shells open, 5 to 7 minutes, depending on the size of the clams, shaking the pan once or twice.
Remove the lid and discard any unopened clams. Taste the broth and season with additional salt and pepper, if desired.
Divide the clams and cooking liquid between serving bowls. Sprinkle the parsley over the clams and garnish with lemon wedges. Serve immediately with crusty bread or garlic bread.
Lynda Balslev is an award-winning writer, cookbook author, and recipe developer based in northern California. Visit TasteFood at TasteFoodblog.com.
