Ingredients with Measurements:
- 2 lbs fresh clams
- 1 cup dry white wine
- 2 cloves garlic, minced
- 1 shallot, minced
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Special equipment needed:
- Large pot with lid
- Steamer basket
Step-by-step instructions:
1. Rinse the clams under cold water and discard any that are open or cracked.
2. In a large pot, heat the butter and olive oil over medium heat.
3. Add the minced garlic and shallot and sauté until fragrant, about 1-2 minutes.
4. Pour in the white wine and bring to a simmer.
5. Place the steamer basket in the pot and add the clams.
6. Cover the pot with a lid and steam the clams for 5-7 minutes or until they have opened.
7. Discard any clams that have not opened.
8. Season with salt and pepper to taste.
9. Serve the steamed clams in a large bowl with the cooking liquid and garnish with fresh parsley.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
5. Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 160
Fat: 7g
Carbohydrates: 4g
Protein: 15g
Substitutions for ingredients:
- Clams can be substituted with mussels or other shellfish.
- Chicken or vegetable broth can be used instead of white wine.
Variations:
- Add diced tomatoes and red pepper flakes for a spicy tomato broth.
- Substitute the parsley with cilantro for a different flavor profile.
Tips and tricks:
- Make sure to discard any clams that have not opened.
- Serve with crusty bread to soak up the broth.
Storage instructions:
- Leftover clams can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- To reheat, place the clams and broth in a pot and heat over medium heat until warmed through.
Presentation ideas:
- Serve the steamed clams in individual bowls for a more elegant presentation.
Garnishes:
- Fresh parsley or cilantro
Pairings:
- Serve with a crisp white wine or a cold beer.
Suggested side dishes:
- Crusty bread
- Roasted vegetables
Troubleshooting advice:
- If the clams are not opening, make sure the lid is tightly sealed and increase the heat slightly.
Food safety advice:
- Discard any clams that have not opened during cooking.
Food history:
- Steamed clams with white wine is a classic dish that originated in coastal regions where shellfish is abundant.
Flavor profiles:
- The dish has a briny and slightly sweet flavor from the clams, with a subtle tang from the white wine and garlic.
Serving suggestions:
- Serve as an appetizer or main course.
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Taste: Savory, Tangy, Herbaceous, Briny, Aromatic