Clams With Garlic And White Wine Recipes

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STEAMED CLAMS WITH WHITE WINE AND GARLIC



Steamed Clams with White Wine and Garlic image

Steamed clams are cooked together with wine wine, garlic, a touch of butter and loads of fresh herbs. And have extra crusty bread ready to soak up the delicious broth.

Provided by Samantha Ferraro

Categories     Appetizer

Time 50m

Number Of Ingredients 9

4 tbsp unsalted butter
2 tablespoons olive oil
1 small-medium sized shallot (chopped finely)
2-3 large garlic cloves (chopped finely)
1 tsp red pepper flakes (optional for heat)
1 1/2 cups white wine
2 pounds littleneck clams (cleaned and scrubbed)
Juice of 1 lemon
Small bunch of fresh parsley leaves (roughly chopped)

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.

Nutrition Facts : Calories 275 kcal, Carbohydrate 5 g, Protein 5 g, Fat 19 g, SaturatedFat 8 g, Cholesterol 41 mg, Sodium 220 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

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/

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.

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

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

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.

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

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.

Nutrition Facts : Calories 191.5 calories, Carbohydrate 4.3 g, Cholesterol 24 mg, Fat 12.8 g, Fiber 0.3 g, Protein 3.9 g, SaturatedFat 4.6 g, Sodium 63.5 mg, Sugar 1 g

WHITE WINE AND GARLIC STEAMED CLAMS



White Wine and Garlic Steamed Clams image

My boyfriend and I went to a restaurant in Newport, RI and got this dish so many times they finally gave us the recipe...we never went back because we make it so much at home! Easy and delicious...just have extra bread on hand for dipping!

Provided by kristineaston

Categories     Very Low Carbs

Time 25m

Yield 2 serving(s)

Number Of Ingredients 6

36 littleneck clams (I make about 3 dozen for 2 people)
6 -8 minced fresh garlic cloves
2 teaspoons thyme
1 tablespoon crushed red pepper flakes
white wine
3 tablespoons olive oil

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.

Nutrition Facts : Calories 389.7, Fat 22.9, SaturatedFat 3.1, Cholesterol 88.7, Sodium 149.2, Carbohydrate 10.6, Fiber 0.6, Sugar 0.6, Protein 34

GRILLED CLAMS WITH GARLIC, WHITE WINE, AND TOMATOES



Grilled Clams with Garlic, White Wine, and Tomatoes image

In this no-fuss recipe from chef Chris Schlesinger, toss littleneck clams directly onto the grill, cook until they open, and serve with a wine-butter sauce. Also try:Barbecued Oysters with Bacon and Garlic Butter, Southeast Asian-Style Grilled Shrimp with Aromatic Herbs

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Serves 12 as an appetizer

Number Of Ingredients 8

1/2 cup (1 stick) unsalted butter
2 tablespoons minced garlic
24 littleneck clams, scrubbed
1/2 cup minced tomato
1/2 cup white wine
Coarse salt and freshly ground pepper
1/2 cup chopped flat-leaf parsley
Grilled bread, for serving

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.

FISH, CLAMS, AND MUSSELS WITH WHITE WINE AND GARLIC



Fish, Clams, and Mussels with White Wine and Garlic image

Provided by Silvano Marchetto

Categories     Fish     Garlic     Shellfish     Bass     Halibut     Clam     Mussel     White Wine     Summer     Parsley     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 12

3/4 pound striped bass fillets
3/4 pound halibut fillets
2 tablespoons extra-virgin olive oil
2 tablespoons chopped shallots
1 chopped garlic clove
1/2 teaspoon dried crushed red pepper
1 tablespoon chopped Italian parsley plus additional for garnish
Salt
Pepper
20 clams (scrubbed)
16 mussels (scrubbed and debearded)
1/4 cup dry white wine

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.

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Top Asked Questions

How do you cook clams with white wine?
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).
How do you cook clams with garlic?
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).
How to cook clams for pasta?
Steps to Make It Boil some water in a large pot for the pasta. Soak the clams in a bowl of cold water for about 10 minutes. Heat the oil and butter over a medium heat in a large, heavy-based pot. Add the chopped tomatoes and fry for about 7 minutes until their juice starts to evaporate. Turn the heat up to medium-high and add the clams to the pot.
What is the best way to cook with garlic and white wine?
In a large pot (that has a lid), melt half the butter over medium heat. Add the garlic and shallot, sauté until fragrant about 1-2 minutes. Add the white wine, bring to a boil.

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