Best 10 Clams In Garlic White Wine Recipes

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.

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.

WHITE WINE AND GARLIC STEAMED CLAMS

Steps:

• Heat olive oil in large pan (use enough to lightly coats bottom -- about 3 TBSP).
• Saute garlic until a little soft (DO NOT let it brown).
• Place clams in pan on top of oil & garlic (try to place in single layer, but can be double on top of each other).
• Add enough white wine to barely cover/meet the middle of the clams.
• Add crushed red pepper and thyme (you can change the amounts to your liking -- I usually make it pretty spicy).
• Cover with a tight lid and steam until all clams have opened (I use a clear glass top so I can watch them and not have to take the lid off, but you don't have to).
• Poor into large bowl and serve.
• Enjoy with some crusty bread for dipping in the sauce.

FISH, CLAMS, AND MUSSELS WITH WHITE WINE AND GARLIC

Steps:

• Cut striped bass fillets and halibut fillets into 2-inch cubes (don't use tuna or salmon - they do not belong in a fish stew). In a large skillet, heat olive oil over medium-high heat. Add chopped shallots, chopped garlic, and dried crushed red pepper. After they are light brown (about 2 minutes), add parsley, then quickly throw in the fish. Add salt and pepper to taste. After the fish is lightly colored, add clams and mussels and white wine. Cover the pan and cook over medium heat for 5 minutes (when the mussels and clams open, the stew is done). Okay? Sprinkle with chopped Italian parsley. Serve with 1/2-inch-thick slices of Italian bread, fried in olive oil, on the side. That's it; it's done.

STEAMED CLAMS IN WHITE WINE SAUCE

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.

GRILLED CLAMS WITH GARLIC, WHITE WINE, AND TOMATOES

Steps:

• Preheat a grill: If using a charcoal grill, make a fire in your grill with the coals placed off to one side. When the coals are completely covered in gray ash, hold your hand about 5 inches above the grill grid; count how many seconds you can comfortably leave it there. When you can hold it there for 2 to 3 seconds, you have medium-high heat and are ready to grill. If you are using a gas grill, heat the grill for 15 minutes with the lid closed. Before beginning to cook, reduce the temperature by turning the knobs to medium-high.
• Place a large heatproof pan on grill near, but not over, the hottest side of the grill. Add butter and garlic and cook until butter is melted, about 3 minutes. Add tomatoes and white wine.
• Place clams directly over fire on grill and cook until opened, transferring clams to pan as they open. Season clams with salt and pepper; sprinkle with parsley. Serve immediately with grilled bread.

CLAMS IN GARLIC SAUCE

Steps:

• In a heavy saucepan over medium heat, heat 1 tablespoon olive oil. Add shallots, garlic, thyme, parsley and bay leaf. Saute until shallots are translucent, about 3 minutes. Add clams and wine, raise heat to high, and cover. Boil until all of the clams have opened, about 3 minutes. Use a slotted spoon to transfer clams to a bowl, then cover.
• Add clam juice to the saucepan, and boil over high heat until liquid is reduced to about 1 cup. Remove and discard bay leaf, parsley and thyme sprigs. Transfer contents of pan to a blender, and add garlic confit and lemon juice. With blender running, add remaining 1/2 cup olive oil in a slow steady stream until sauce is smooth and emulsified. For extra garlic flavor, add some of the oil from garlic confit if desired.
• Season sauce with salt and pepper to taste. Adjust thickness of sauce with more clam juice, if desired. Toss with linguine, and top with clams. Serve immediately.

STEAMED CLAMS IN GARLIC SAFFRON BROTH

Steps:

• Crumble saffron into 1 cup of boiling water. Set aside to steep.
• Heat olive oil in a large, shallow saucepan over medium heat. Add garlic and shallots, and cook until they begin to soften, about 3 minutes. Add wine, and stir to loosen any bits from pan. Add reserved saffron broth, and bring to a boil. Reduce to a simmer, and add clams, chopped tomato, and half the chopped parsley. Stir to combine. Cover, and let steam until clams are opened, 10 to 12 minutes. Sprinkle with remaining parsley and pepper, and serve immediately.

STEAMED CLAMS IN WINE AND CHORIZO

Steps:

• Cook onion, bell pepper, garlic, cumin, and salt in oil in a 4- to 6-quart heavy pot over moderate heat, stirring occasionally, until vegetables are softened, 7 to 9 minutes. Stir in wine and bring to a boil.
• Add clams and chorizo, then boil, covered, until clams open, 7 to 8 minutes. (Discard any clams that are not open after 9 minutes.) Season with pepper and stir in cilantro.