FBD

Wine-Steamed Clams

AmericanSeafoodEasy20 minBy Northstar

Ingredients

Servings
4
  • 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. 1

    In a large heavy saucepan, cook onion and half the garlic in olive oil over moderately low heat, stirring, until softened.

  2. 2

    Add wine or vermouth and simmer uncovered, stirring occasionally, for 5 minutes.

  3. 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. 4

    In a blender, blend together the coriander, parsley, butter, remaining raw garlic, lemon juice, and reserved cooking liquid until smooth.

  5. 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.