Steamed Clams In White Wine Sauce Recipes

WHITE WINE-STEAMED CLAMS

White Wine-Steamed Clams image

Provided by Marc Murphy

Time 25m

Yield 10 servings

Number Of Ingredients 8

Ingredients

10 to 12 pounds (about 100) littleneck or Manila clams, scrubbed
4 shallots, thinly sliced
8 cloves garlic, thinly sliced
1/2 cup chopped fresh parsley
2 cups white wine
2 1/2 sticks unsalted butter, sliced
Kosher salt and freshly ground pepper
Thyme sprigs, for garnish

Steps:

Preheat a grill to medium. Make the foil packets: Tear off twenty 20-inch-long pieces of heavy-duty foil. For each packet, stack 2 sheets of foil and pull up the edges to form a bowl shape; put about 10 clams in each packet.
Divide the shallots, garlic and parsley among the packets. Drizzle each with about 3 tablespoons wine and top with 2 tablespoons butter; season with salt and pepper. Gather the edges of the foil at the top and crimp to seal.
Place the packets on the grill and cook 10 to 12 minutes, or until the clams open. (Discard any unopened clams.) Serve straight from the packet; garnish with thyme.

STEAMED CLAMS IN WHITE WINE SAUCE

Steamed Clams in White Wine Sauce image

Manilla clams in a rich, creamy wine sauce, perfect for cold winter nights! Pair with a nice grapefruity Sauvignon Blanc. The acidity will cut the richness of the sauce and create balance and elegance. Garnish with fresh tarragon and serve hot with crusty garlic bread.

Provided by jndeans

Time 35m

Yield 4

Number Of Ingredients 12

Ingredients

¼ cup chopped leeks
2 medium shallots, chopped
2 tablespoons chopped bacon
1 ½ cups white wine
1 cup heavy cream
½ cup frozen peas
¼ cup shredded Parmesan cheese
¼ cup shredded carrots
1 tablespoon butter
2 teaspoons dried tarragon
2 pounds fresh Manila clams
salt and ground black pepper to taste

Steps:

Saute leeks, shallots, and bacon in a skillet over medium heat until fat is extracted from the bacon, about 5 minutes. Add white wine and bring to a simmer.
Add cream, peas, Parmesan cheese, carrots, butter, and dried tarragon; bring to a simmer. Add clams, cover, and steam until clams open, 7 to 10 minutes. Season with salt and pepper.

Nutrition Facts : Calories 381 calories, Carbohydrate 13.3 g, Cholesterol 96.9 mg, Fat 26.9 g, Fiber 1.4 g, Protein 6.4 g, SaturatedFat 16.5 g, Sodium 177.3 mg, Sugar 3.5 g

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