Home > Food > Garlic Butter Clams in White Wine Sauce

Garlic Butter Clams in White Wine Sauce

Made some garlic butter clams in white wine sauce tonight. It was so delicious!

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After doing a test run on a small batch of clams the night before, my boyfriend and I decided we needed to refine our recipe.

He had made the clams before with his aunty by boiling them, then adding in some butter, white wine, and rosemary. We tried it that way and it didn’t come out as good as before.

So this time, we followed a different recipe.

We first checked each clam to make sure it was still alive by tapping on the shell. If they moved then they were still alive and could be put aside to cook. If they didn’t, they were dead and inedible. (I had no idea the clams were still alive when you bought them!)

Then, we discarded any that were broken (you aren’t supposed to eat those either).

You soak all the edible clams in a big bowl of cold water for at least 20 minutes. This makes them spit out sand and stuff.

If the clam is closed, you an put it in the pan to be cooked, but if it doesn’t, discard it, as it is also inedible.

Add garlic and at least 5 tablespoons of butter to a pan, or more as needed. Let the garlic and butter cook for a little while while it simmers.

Add a little white wine for flavor. 1/4 cup should be plenty but not overwhelming. It could be whatever you drink or in our case we just bought a $5 bottle of chardonney (as most recipes call for chardonney).

Then add a layer of clams to steam over the sauce and cover the pan.

Let steam for 5-10 minutes.

Then, Viola! Your clams!

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  1. April 27, 2012 at 11:00 am

    when I started reading, the first thing I thought was add garlic! but I see that you did. love clams (or mussels this way as well), thanks for sharing!

    • April 27, 2012 at 11:42 am

      I love garlic too! I out sooo much in the clams last night… It was sooo good! Never tried mussels before… Must try that sometime. Thanks!! 🙂

      • April 27, 2012 at 11:48 am

        yes, garlic is life!! we’ve also had mussels with that base, lots of garlic (of course), tomatoes, and chopped Italian chorizo (more like a firm sausage than the Mexican crumbly kind). a bit heavier, but also very tasty!

      • April 27, 2012 at 11:50 am

        oh my gosh! I LOVE CHORIZO TOO. Never tried the italian kind though! I MUST SEEK THIS OUT! Hahaha.. :p

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