About This Recipe:
One of my favorite tapas dishes are yummy littleneck clams in a super garlicky white wine sauce. It’s a very simple, very savory dish that I can’t get enough of. If you are new to cooking clams, make sure that you let the clams soak in cold water for 10 minutes so that all of the sand and grit falls to the bottom. The clams also give off a salty natural juice, so I don’t find that I need to add any additional salt. I prefer this dish with a side of lots of crusty bread such as ciabatta or baguette, but it would also be amazing on a bed of linguini or spaghetti.
Ingredients (2 servings)
-2 lbs littleneck clams
-2 tbls butter
-6 garlic cloves, minced
-1/2 cup white wine (Sauvignon Blanc)
-1/2 cup chicken stock (reduced sodium)
-1 lemon, 1/2 juiced 1/2 for serving
-1/4 cup parsley, chopped
–Optional side: bread
Instructions (25 minutes)
1. In a large bowl, soak the clams in cold water for 10 minutes. Rinse and clean out all of the sand.
2. While the clams soak, in a large pot over medium heat melt the butter. Then add in the minced garlic and lightly brown for 1-2 minutes. Pour in the white wine and chicken stock, and bring to a boil.
3. Add in the clams and steam covered over a low simmer for 6-8 minutes depending on the size of the clams. Discard any clams that do not open wide. Add in the lemon juice, sprinkle the parsley on top, and season with pepper. Serve with bread.