Recipes for Clams in White Wine Sauce

Clams are considered to be a seafood delicacy and they can be simply cooked with butter and minced garlic. As they have a delicate and distinct flavor, their recipes should not consist of too many herbs and spices. Always buy them in a fresh condition and prepare them as soon as possible. If you need to store freshwater clams, keep them immersed in ice-cold water in the refrigerator. Always discard any clams which are in an opened state.

Ingredients

• Clams, 0.88 lbs.
• Butter, 2 tbsp. (plain and unsalted)
• Olive oil, 1 tbsp.
• White onion, 1 (finely chopped)
• White wine, ½ cup
• Garlic cloves, 3 (minced)
• Salt, 1 tbsp.
• Parsley, handful (chopped)

Method
Firstly, clean the clams by washing them under running water. Scrub the shells thoroughly to remove any dirt. In a large frying pan, heat the olive oil and butter over medium heat. When the butter begins to melt, add the chopped white onions, minced garlic, and salt, and cook them for a minute.

When the onions turns soft and translucent, add the clams and pour this mixture over the wine. Cover this mixture with a lid and cook for 8 to 10 minutes by shaking the pan occasionally.

Remove the lid and check if all the shells have opened. Discard the ones with closed shells and transfer the rest into a serving bowl. Pour the sauce over them and sprinkle the dish with chopped parsley to serve.

Ingredients

• Clams, 24
• Linguine, 0.44 lbs.
• Olive oil, ¼ cup
• White Wine, ½ cup (dry)
• Oregano, 1 tbsp. (dried)
• Basil, 1 tbsp. (dried)
• Garlic cloves, 4 (minced)
• Pepper, ½ tbsp. (freshly ground)
• Salt, ½ tbsp.
• Parsley, 3 tbsp. (chopped)

Method
Clean and scrub the clams with water, and steam them with the wine. Keep aside this wine after the steaming process is done. Remove the meat from the shells and cut it into small pieces.

Heat the olive oil in a large skillet or pan and add the minced garlic. Cook the garlic until it turns golden brown. Now, add the dried oregano, basil, salt, and freshly ground pepper, and cook this mixture for 2 minutes. Pour in the wine that had been used for the steaming process, and let it simmer for 5 to 7 minutes.

Meanwhile, cook the linguine in a pot of hot water until it is firm. Drain it from the water and transfer it to a bowl. Add the clam pieces into the sauce that has been kept simmering, and then add the linguine.

Mix this well to make sure that the linguine is evenly coated with the sauce. Your dish is ready, and it can be served hot with chopped fresh parsley and crusty garlic bread.

Ingredients

• Clams, 24 (scrubbed and cleaned)
• Garlic cloves, 12
• White wine, ¼ cup (dry)
• Balsamic vinegar, 1 tbsp.
• Chicken stock, ¼ cup
• Butter, ¼ cup
• Olive oil, 1 tbsp.
• Salt, ½ tbsp.

Method
In a moderately hot oven, roast the garlic cloves until they are soft and a little charred. Remove them from the oven and place them on a chopping board. When they are cool enough to touch, squeeze out the garlic and discard the peels. Blend the garlic, balsamic vinegar, butter, wine, and chicken stock in a food processor to get a puree.

Heat a bit of olive oil in a pan and add the puree into it. Add the clams and cover the pan with a lid. Cook this over a low flame for 10 minutes until the shells have opened. This dish can be served in small bowls along with bread.