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We wanted to get back to basics with this dish. Simple steamed clams with a nice balance a sweet, savory and spicy ingredients.
White Wine Steamed Clams with Garlic Butter Sauce
Sweet and Spicy Clams are so simple! We love Littlenecks because they tend to not be as tough and chewy as some of it's larger relatives but you can use any type of Clams that you prefer.
We love to use the broth as a dipping liquid but it's also great to pour over some pasta with your clams!
We love to use the broth as a dipping liquid but it's also great to pour over some pasta with your clams!
Persons
4
Prep Time
20 minutes
Cook Time
15 minutes
Wait Time
30 minutes
Total Time
35 minutes
Ingredients
Steamers
- 30 Count Bushel of Littleneck Clams
- 32oz White Cooking Wine
- 1 Lemon Sliced and Seeded
- 3 Cloves Garlic - Coarsely Chopped
- 1 Large Jalapeno - Coarsely Sliced
- 2 Green Onions - Cut into Half Inch Pieces
- 1 Tbs Sriracha
Garlic Butter Sauce
- 1 Tbs House Blend Extra Virgin Olive Oil
- 1 Cup Unsalted Butter
- 3 Cloves Garlic - Minced
- 1/4 Tsp Paprika
Other tools you're need
- Coarse Grain Sea Salt
- Cheesecloth
- Steamer Pot with Lid
Notes
When plating, ladle out some of the broth used to cook the clams into a bowl for rinsing and a second bowl with the Butter Sauce for finishing. This helps to remove any sand that might have slipped through, adds some warmth back into the clams and reinforces the flavors.
Instructions
Purge the Clams
- In a large bowl add Ice Cubes, Cold Water and Coarse Sea Salt.
- Scrub the clams of any sand or debris from their shells and place in the bowl.
- Make sure the water covers the clams and let them sit for at least 25 minutes.
- If they give off a lot of sand, repeat the process again
Cook the Clams
- Add the balance of ingredients to the steamer pot and bring to a rolling boil.
- Once the broth is boiling, add the clams to a steamer tray and put in the pot.
- Cook covered for approximately 10 minutes and then begin checking to see if they have begun to open.
- You can begin to remove the opened Clams and set to the side.
Garlic Butter Dipping Sauce
- Heat Olive Oil over medium heat in a small sauce pan.
- Add Garlic and saute for a minute or 2 being careful not to burn the garlic.
- Remove garlic from the heat and put into a glass measuring cup.
- Melt butter in the small sauce pan
- Once the butter has melted, reduce heat to low and allow the butter to separate the milk fat. Keep a close eye on it so you don't burn the butter.
- Once you see a large amount of white foam appear in the top of the pan, remove the butter from the heat and strain through some cheesecloth into the measuring cup with garlic.
- Add the paprika and give it a gentle stir.
Calories
480
20%
Fat
46 g
70%
Saturated
28 g
140%
Carbs
11 g
3.7%
Protein
1.7 g
Fiber
1.0 g
4%
Sodium
718 mg
29%
Trans fat
0.0 g
Cholesterol
122 mg
40%
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Hungarian Sweet Paprika
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House Blend EVOO
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