Steamed Clams in White Wine
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When you find good fresh clams or mussels at you favorite fish monger, this is a quick and easy way to prepare them that lets their natural briny flavor compliment the broth. Clams also are a good source of omega-3 fatty acids and packed with vitamin B12. This dish looks exotic and difficult, but it is quite easy to throw together. When picking shellfish, they should smell clean, not sour and tightly closed. If the shells gape slightly, but close when they are tapped, they are fine. Otherwise, discard them.
MAKES: 4 Servings
PREP/COOK TIME: 30 Minutes
INGREDIENTS
1 1/2 cups dry white wine
3 shallots, minced
4 cloves garlic, minced
1 bay leaf
4 pounds littleneck clams, scrubbed
3 Tablespoons extra virgin olive oil
2 Tablespoons minced fresh parsley
Lemon wedges for serving
DIRECTIONS
Bring wine, shallots, garlic, and bay leaf to a simmer in a Dutch oven over high heat and cook for 3 minutes. Add clams, cover, and cook the clams, stirring twice, until the clams open, 4 to 8 minutes.
Using a slotted spoon, transfer clams to a serving bowl, discarding any that did not open.
Off heat, whisk olive oil into the cooking liquid until combined. Pour the broth over the clams and sprinkle with parsley. Serve with lemon wedges.
