Steamed Clams With Garlic And Chives
This aromatic and flavorful clam dish cooked in a delightful white wine broth is a sure crowd-pleaser. The garlic, shallots, and red pepper infuse the savory buttery sauce, enhanced by the freshness of chives and a hint of citrus from lemon wedges. Perfect for an elegant dinner, serve with some crusty toasted baguette to soak up every last drop of the exquisite broth.
— Constant Cookbook
Ingredients
- 2 tablespoons butter
- 2 tablespoon olive oil
- 3 cloves fresh garlic, finely chopped
- 2 shallots, finely chopped
- 1 tablespoon red pepper flakes
- 1 cup The Naked Grape Pinto Grigio
- 4-5 pounds of clams (Littlenecks or Manilla), scrubbed, rinsed and cleaned
- 3 tablespoons fresh chives, finely chopped
- 1 lemon, cut into wedges
- Toasted baguette for serving
Instructions
- Combine the butter and olive oil in a large shallow skillet over medium heat. Add the garlic, shallots and the red pepper flakes and cook for 2-3 minutes until garlic is fragrant but not burned.
- Add the wine and increase the heat to medium-high to bring the wine to a simmer.
- Add the clams, cover with the lid and cook for 5-7 minutes, stirring occasionally, until clams have opened. Discard any clams that are still closed. Add the chives and juice from 1 lemon and give the pot a quick stir.
- Transfer the clams and the cooking liquid to a large serving bowl and serve with pieces of toasted bread to soak up the cooking liquid and extra lemons on the side.
Nutrition
- Calories: 169 kcal
- Carbohydrate Content: 9 g
- Protein Content: 8 g
- Fat Content: 9 g
- Saturated Fat Content: 3 g
- Trans Fat Content: 0.2 g
- Cholesterol Content: 24 mg
- Sodium Content: 81 mg
- Fiber Content: 2 g
- Sugar Content: 2 g
- Unsaturated Fat Content: 5 g
- Serving Size: 1 serving
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