Clams In Garlic White Wine Recipes

LITTLE NECK CLAMS IN WINE AND GARLIC BROTH

Steps:

• In a large bowl, rinse the clams under cold running water and gently rub them together with your hands to allow any sand to rinse off their shells. Rinse and drain a few times. Leave them in cold water until ready to cook them.
• In a large saucepan, heat olive oil over low heat and add the garlic. Saute the garlic for only 1 minute to be fragrant (no need to brown the garlic). Toss in about 1/2 of the chopped parsley, and reserve the other half for later.
• Meanwhile, drain the clams into a colander and quickly transfer them directly to the pot with garlic and olive oil. Add in the crushed red pepper and salt. Cover. Stir the clams after a minute.
• Allow the clams to steam and simmer with the garlic for about 2 minutes. Pour in white wine and clam juice and cover again, continue to steam the clams, stirring occasionally, for about 2 to 3 minutes. Their shells will open gradually. Once all clams are fully opened, turn off the heat. No need to overcook them.
• Toss in the remaining chopped parsley. If serving alone, transfer clams along with broth to a large serving bowl and serve.
• Also, if you are planning to serve clams with spaghetti or linguine, bring a large pot of water to a boil. Add some salt (about 1 tsp.) and toss in the pasta. Cook the pasta to al-dente. Using a ladle spoon, grab some of the salted water (about 1/4 cup) from the pasta, and add it to the clams.
• Drain pasta, and transfer pasta to the pot with all the clams and broth.
• Stir and serve into individual serving bowls. Garnish on top with more clams in shells and sprinkle on top with freshly chopped parsley. Serve immediately.
• Serves 4 to 5

SCOTT URE'S CLAMS AND GARLIC

Steps:

• Wash clams to remove any dirt or sand.
• In a large pot, heat oil over medium heat. Add garlic; saute for 1 minute, or until tender. Pour in the white wine. Boil until wine has reduced to half its original volume.
• Add clams, cover, and steam till clams start to open. Add butter, cover, and cook till most or all of the clams open. Discard any that do not open. Transfer clams and juice to 2 large bowls. Sprinkle with parsley. Serve.

STEAMED CLAMS WITH WHITE WINE AND GARLIC

Steps:

• Begin by heating a large skillet over medium heat and add the butter and olive oil. Cook until the butter is almost fully melted.
• Add the chopped shallots and cook for 2-3 minutes, until shallots just change color. Add in the garlic and red pepper flakes and cook for another 1-2 minutes, stirring everything together.
• Pour in white wine and add in the clams. Give everyone one good stir and cover skillet with a lid. Cook clams until they all open, about 7-9 minutes.
• Once done, turn off heat and add lemon juice and fresh herbs. Give everything one more good stir and serve with crusty bread.

WHITE WINE AND GARLIC CLAM PASTA

Steps:

• Gather the ingredients.
• Boil a generous amount of water in a large pot. Soak the clams in a bowl of cold water for about 10 minutes. Drain and rinse under cold running water.
• In a large, heavy-based pot, heat the oil and butter over medium heat. Add the onion and sauté for 2 to 3 minutes, stirring occasionally, until translucent.
• Add the garlic, chili flakes, and salt to the pot and stir for about 20 seconds.
• Add the chopped tomatoes and fry for about 7 minutes, until their juice starts to evaporate.
• Salt the boiling water and cook the pasta according to packet instructions.
• In the pot with the sauce, turn the heat up to medium-high and add the clams to the pot. Cover with a lid. After about 2 to 3 minutes, add the wine to the pot. Cover again and shake the pot from side to side.
• Cook the clams for a further 5 minutes, or until they open. Add the parsley and stir with a wooden spoon. Cover and shake the pot again. Check for any unopened clams and discard.
• Approximately at this point, the pasta should be ready to be drained. Drain and place in a big serving bowl or large plate.
• Pour the clam mixture on top. Mix the pasta and sauce well with the help of two big serving forks or some tongs. Serve immediately.

CLAMS IN GARLIC & WHITE WINE

Steps:

• Cut prosciutto into strips. In a large frypan, heat oil over medium heat; fry prosciutto until crisp, about 2 minutes.
• Remove to paper towel to drain.
• To the pan, add garlic, half of the parsley and the hot pepper flakes; fry for 1 minute. Add wine; bring to boil over medium high heat, add clams, cover and steam until clams open, about 5 minutes. Discard any clams that do not open.
• Sprinkle with prosciutto and remaining parsley.
• Ladle clams into small bowls and offer plenty of crusty bread to soak up the delicious broth.