Clams In Garlic White Wine

SCOTT URE'S CLAMS AND GARLIC



Scott Ure's Clams And Garlic image

So simple, but so good - steamed clams served in their own liquor. Serve with a crusty Italian bread, or over pasta.

Recipe From allrecipes.com

Provided by Scott Ure

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Clams

Time 50m

Yield 4

Number Of Ingredients 6

50 small clams in shell, scrubbed
2 tablespoons extra virgin olive oil
6 cloves garlic, minced
1 cup white wine
2 tablespoons butter
½ cup chopped fresh parsley
Calories191.5 calories
Carbohydrate4.3 g
Cholesterol24 mg
Fat12.8 g
Fiber0.3 g
Protein3.9 g
SaturatedFat4.6 g
Sodium63.5 mg
Sugar1 g

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.

CLAMS IN GARLIC & WHITE WINE



Clams in Garlic & White Wine image

Delicious morsels to serve as a starter or appetizer. Adapted from Canadian Living mag. http://www.canadianliving.com/food/

Recipe From food.com

Provided by Derf2440

Categories     Lunch/Snacks

Time 25m

Yield 6-8 serving(s)

Number Of Ingredients 7

2 slices prosciutto ham, thin slices (or serrano ham)
1 tablespoon extra virgin olive oil (or butter)
6 garlic cloves, smashed
1/3 cup Italian parsley, chopped
1/4 teaspoon hot pepper flakes
1/2 cup dry white wine
2 lbs littleneck clams (or Manila clams or small clams of your choice)

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.

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