Clams Steamed In Champagne Recipes

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CLAMS STEAMED IN CHAMPAGNE



Clams Steamed in Champagne image

These are terrific, some would even say, "romantic". From the November 1989 issue of Bon Appetit. I serve this over linguine.

Provided by mersaydees

Categories     < 60 Mins

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

3 tablespoons olive oil
1 1/4 lbs small clams, scrubbed
4 garlic cloves, finely chopped
2 shallots, finely chopped
3/4 cup dry champagne (or other sparkling wine)
2 tablespoons fresh parsley, chopped
6 tablespoons unsalted butter, chilled, cut into tablespoon-sized pieces
salt
white pepper, freshly ground

Steps:

  • Heat oil in heavy large pot over medium-high heat.
  • Add clams and cook two minutes, tossing gently.
  • Stir in garlic and shallots.
  • Add Champagne and cook three minutes. Cover and steam five minutes. Remove opened clams.
  • Cover and cook remaining clams five more minutes; discard any that do not open.
  • Transfer clams to bowls using slotted spoon.
  • Boil liquid in pan until reduced to 2/3 cup, about five minutes.
  • Reduce heat to low. Mix in parsley and lemon juice. Whisk in butter, one tablespoon at a time.
  • Season with salt and pepper. Spoon sauce over clams and serve.

Nutrition Facts : Calories 396.2, Fat 28.8, SaturatedFat 12.5, Cholesterol 94, Sodium 87, Carbohydrate 7.6, Fiber 0.1, Sugar 0.5, Protein 18.8

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