Steamed Clams in white wine!
My hubs prepared these manila clams in white wine sauce early this week. It’s one of my favorite dish because it’s quick and easy to make (aside from cleaning the clams). I make sure that it’s really clean by brushing each clam, it can be time consuming but I really enjoy the broth so I want to make sure there’s no sand in my soup. I normally add flour and soak for 30 minutes then start brushing the shells. Ina Garten says the flour helps remove the sand (I totally agree!). We get our manila clams from the Asian market in Bellevue,Wa.
3 tablespoons butter
3 cloves fresh garlic, minced
1/2 cup dry white wine or dry Vermouth
2 pounds of clams (Littlenecks or Manilla), rinsed and cleaned
3 tablespoons fresh parsley, chopped
*optional 1 small lemon cut into wedges
Melt butter in a medium pot over medium heat. Add garlic and cook for 2-3 minutes until garlic is fragrant but not burned. Add wine and increase heat to medium-high until wine is brought to a simmering boil. Add clams and cooked covered for 5-7 minutes, stirring occasionally, until clams have opened. Discard any clams still closed. Add parsley and give the pot a quick stir. Transfer clams and broth to a large serving bowl, serving with lemon wedges on the side.