Wine-Steamed Clams
Ingredients
- 1 medium onion, chopped
- 2 small garlic cloves, thinly sliced and divided
- 1 tbsp olive oil
- 0.5 cup dry white wine or dry vermouth
- 24 clams small hard-shelled clams, scrubbed
- 1 cup fresh coriander sprigs, washed
- 0.5 cup fresh flat-leafed parsley leaves, washed
- 1 tbsp unsalted butter
- 1 tbsp fresh lemon juice
Instructions
- 1
In a large heavy saucepan, cook onion and half the garlic in olive oil over moderately low heat, stirring, until softened.
- 2
Add wine or vermouth and simmer uncovered, stirring occasionally, for 5 minutes.
- 3
Add clams, cover, and steam over moderately high heat for 5 to 7 minutes. As clams open, transfer them with tongs to a serving bowl. Discard any clams that remain unopened after 7 minutes. Reserve the cooking liquid. Keep clams warm.
- 4
In a blender, blend together the coriander, parsley, butter, remaining raw garlic, lemon juice, and reserved cooking liquid until smooth.
- 5
Pour the herb sauce over the clams and toss to combine. Garnish with fresh herb sprigs and serve immediately with crusty Italian or French bread.
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