Clams in white wine
In this easy recipe, minced garlic and shallots are briefly sautéed in olive oil and butter before the addition of fresh clams and dry white wine. Once the clams open, parsley and freshly ground black pepper are added. The result is a succulent, flavorful dish that can be prepared in 10 minutes once you’ve cleaned the clams.
For best results, choose clams that are neither too big nor too small. I used the variety known in French as praires, a hard-shell clam that is about 1-1/2 inch (4 cm) wide, i.e. considerably larger than the the vongole used in pasta. Depending on where you live, you may find soft-shell clams easier to obtain. Either is fine.
Buy the clams on the day you plan to cook them. Refrigerate in an open glass or ceramic container as soon as you get them home. Half an hour before you’re ready to cook, immerse the clams in cold salted water, discarding any with cracked shells. Rinse through a colander, brush the clams to remove any clinging sand and rinse again.
The quantities below will serve 2-3 people.
4 pounds (2 kilos) fresh clams
2 cloves garlic
1 shallot
1 tbsp. (15 g) butter
1 tbsp. olive oil
1/2 cup dry white wine
freshly ground black pepper.
2 tbsp. chopped fresh parsley
Clean the clams as described above.
Peel and mince the garlic and shallot.
Heat the butter and olive oil to sizzling in a large, heavy-bottomed pot. Add the minced garlic and shallots and sauté briefly, about 1 minute. Add the clams and the wine.
Cover the pot and cook over medium high heat until all the clams are open. Check often – the clams will be most tender if cooked only as much as necessary for them to open.
When all the clams have opened, grind on some black pepper and stir in the parsley. Serve in shallow bowls, accompanied by crusty bread and a chilled crisp white wine.
Serves 2-3.
Tip: Clams cooked this way may also be used in spaghetti, linguini or other pasta. Cook the clams as described above, allow to cool, remove from their shells. Place the shelled clams in a large saucepan together with their juices. Cook the pasta, drain, toss into the clam pot and reheat gently to allow the flavors to meld.
