Best 7 Clams In Garlic White Wine Recipes

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**Clams in Garlic White Wine: A Delectable Journey of Flavors**

Indulge in a culinary expedition with our versatile collection of clam recipes, each brimming with unique flavors and textures. Embark on a delightful escapade to the Mediterranean with our classic Clams in Garlic White Wine, a symphony of briny clams, aromatic garlic, and a splash of white wine that dances on your palate. For a more robust experience, embark on a spicy adventure with our Piri Piri Clams, where the fiery heat of piri piri peppers ignites your senses. If you prefer a smoky twist, our Clams in Smoked Paprika will leave you spellbound, as the rich, earthy flavors of smoked paprika intertwine with the delicate sweetness of clams. And for those seeking a touch of elegance, our Clams Casino will transport you to a luxurious soirée, with its decadent combination of briny clams, crispy bacon, and a hint of spice. No matter your palate's desires, our curated selection of clam recipes promises an unforgettable culinary journey.

Check out the recipes below so you can choose the best recipe for yourself!

LITTLE NECK CLAMS IN WINE AND GARLIC BROTH



Little Neck Clams in Wine and Garlic Broth image

Little Neck Clams made with a wine and garlic broth are literally SO easy to make. It only takes 10 minutes to cook and only 6 ingredients are needed for this recipe for a quick meal that makes a big impression!

Provided by 2 sisters recipes

Categories     Seafood Recipes

Time 15m

Number Of Ingredients 10

1/4 cup olive oil
6 garlic cloves- diced
3 dozen littleneck clams
1/4 tsp. crushed red pepper flakes
1/4 tsp. salt
1/3 cup of white wine
optional: 1/4 cup of clam juice, or more (I used Bumble Bee all natural)
1/2 cup freshly chopped Italian parsley
1 pound linguine or spaghetti pasta
salt and pepper to taste

Steps:

  • In a large bowl, rinse the clams under cold running water and gently rub them together with your hands to allow any sand to rinse off their shells. Rinse and drain a few times. Leave them in cold water until ready to cook them.
  • In a large saucepan, heat olive oil over low heat and add the garlic. Saute the garlic for only 1 minute to be fragrant (no need to brown the garlic). Toss in about 1/2 of the chopped parsley, and reserve the other half for later.
  • Meanwhile, drain the clams into a colander and quickly transfer them directly to the pot with garlic and olive oil. Add in the crushed red pepper and salt. Cover. Stir the clams after a minute.
  • Allow the clams to steam and simmer with the garlic for about 2 minutes. Pour in white wine and clam juice and cover again, continue to steam the clams, stirring occasionally, for about 2 to 3 minutes. Their shells will open gradually. Once all clams are fully opened, turn off the heat. No need to overcook them.
  • Toss in the remaining chopped parsley. If serving alone, transfer clams along with broth to a large serving bowl and serve.
  • Also, if you are planning to serve clams with spaghetti or linguine, bring a large pot of water to a boil. Add some salt (about 1 tsp.) and toss in the pasta. Cook the pasta to al-dente. Using a ladle spoon, grab some of the salted water (about 1/4 cup) from the pasta, and add it to the clams.
  • Drain pasta, and transfer pasta to the pot with all the clams and broth.
  • Stir and serve into individual serving bowls. Garnish on top with more clams in shells and sprinkle on top with freshly chopped parsley. Serve immediately.
  • Serves 4 to 5

Nutrition Facts : Calories 305 calories, Fat 3.1 grams fat, Protein 28 grams protein, ServingSize 1 serving

STEAMED CLAMS WITH WHITE WINE AND GARLIC



Steamed Clams with White Wine and Garlic image

Steamed clams are cooked together with wine wine, garlic, a touch of butter and loads of fresh herbs. And have extra crusty bread ready to soak up the delicious broth.

Provided by Samantha Ferraro

Categories     Appetizer

Time 50m

Number Of Ingredients 9

4 tbsp unsalted butter
2 tablespoons olive oil
1 small-medium sized shallot (chopped finely)
2-3 large garlic cloves (chopped finely)
1 tsp red pepper flakes (optional for heat)
1 1/2 cups white wine
2 pounds littleneck clams (cleaned and scrubbed)
Juice of 1 lemon
Small bunch of fresh parsley leaves (roughly chopped)

Steps:

  • Begin by heating a large skillet over medium heat and add the butter and olive oil. Cook until the butter is almost fully melted.
  • Add the chopped shallots and cook for 2-3 minutes, until shallots just change color. Add in the garlic and red pepper flakes and cook for another 1-2 minutes, stirring everything together.
  • Pour in white wine and add in the clams. Give everyone one good stir and cover skillet with a lid. Cook clams until they all open, about 7-9 minutes.
  • Once done, turn off heat and add lemon juice and fresh herbs. Give everything one more good stir and serve with crusty bread.

Nutrition Facts : Calories 275 kcal, Carbohydrate 5 g, Protein 5 g, Fat 19 g, SaturatedFat 8 g, Cholesterol 41 mg, Sodium 220 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

SCOTT URE'S CLAMS AND GARLIC



Scott Ure's Clams And Garlic image

So simple, but so good - steamed clams served in their own liquor. Serve with a crusty Italian bread, or over pasta.

Provided by Scott Ure

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Clams

Time 50m

Yield 4

Number Of Ingredients 6

50 small clams in shell, scrubbed
2 tablespoons extra virgin olive oil
6 cloves garlic, minced
1 cup white wine
2 tablespoons butter
½ cup chopped fresh parsley

Steps:

  • Wash clams to remove any dirt or sand.
  • In a large pot, heat oil over medium heat. Add garlic; saute for 1 minute, or until tender. Pour in the white wine. Boil until wine has reduced to half its original volume.
  • Add clams, cover, and steam till clams start to open. Add butter, cover, and cook till most or all of the clams open. Discard any that do not open. Transfer clams and juice to 2 large bowls. Sprinkle with parsley. Serve.

Nutrition Facts : Calories 191.5 calories, Carbohydrate 4.3 g, Cholesterol 24 mg, Fat 12.8 g, Fiber 0.3 g, Protein 3.9 g, SaturatedFat 4.6 g, Sodium 63.5 mg, Sugar 1 g

WHITE WINE-STEAMED CLAMS



White Wine-Steamed Clams image

Provided by Marc Murphy

Time 25m

Yield 10 servings

Number Of Ingredients 8

10 to 12 pounds (about 100) littleneck or Manila clams, scrubbed
4 shallots, thinly sliced
8 cloves garlic, thinly sliced
1/2 cup chopped fresh parsley
2 cups white wine
2 1/2 sticks unsalted butter, sliced
Kosher salt and freshly ground pepper
Thyme sprigs, for garnish

Steps:

  • Preheat a grill to medium. Make the foil packets: Tear off twenty 20-inch-long pieces of heavy-duty foil. For each packet, stack 2 sheets of foil and pull up the edges to form a bowl shape; put about 10 clams in each packet.
  • Divide the shallots, garlic and parsley among the packets. Drizzle each with about 3 tablespoons wine and top with 2 tablespoons butter; season with salt and pepper. Gather the edges of the foil at the top and crimp to seal.
  • Place the packets on the grill and cook 10 to 12 minutes, or until the clams open. (Discard any unopened clams.) Serve straight from the packet; garnish with thyme.

GRILLED CLAMS WITH GARLIC, WHITE WINE, AND TOMATOES



Grilled Clams with Garlic, White Wine, and Tomatoes image

In this no-fuss recipe from chef Chris Schlesinger, toss littleneck clams directly onto the grill, cook until they open, and serve with a wine-butter sauce. Also try:Barbecued Oysters with Bacon and Garlic Butter, Southeast Asian-Style Grilled Shrimp with Aromatic Herbs

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Serves 12 as an appetizer

Number Of Ingredients 8

1/2 cup (1 stick) unsalted butter
2 tablespoons minced garlic
24 littleneck clams, scrubbed
1/2 cup minced tomato
1/2 cup white wine
Coarse salt and freshly ground pepper
1/2 cup chopped flat-leaf parsley
Grilled bread, for serving

Steps:

  • Preheat a grill: If using a charcoal grill, make a fire in your grill with the coals placed off to one side. When the coals are completely covered in gray ash, hold your hand about 5 inches above the grill grid; count how many seconds you can comfortably leave it there. When you can hold it there for 2 to 3 seconds, you have medium-high heat and are ready to grill. If you are using a gas grill, heat the grill for 15 minutes with the lid closed. Before beginning to cook, reduce the temperature by turning the knobs to medium-high.
  • Place a large heatproof pan on grill near, but not over, the hottest side of the grill. Add butter and garlic and cook until butter is melted, about 3 minutes. Add tomatoes and white wine.
  • Place clams directly over fire on grill and cook until opened, transferring clams to pan as they open. Season clams with salt and pepper; sprinkle with parsley. Serve immediately with grilled bread.

CLAMS IN GARLIC & WHITE WINE



Clams in Garlic & White Wine image

Delicious morsels to serve as a starter or appetizer. Adapted from Canadian Living mag. http://www.canadianliving.com/food/

Provided by Derf2440

Categories     Lunch/Snacks

Time 25m

Yield 6-8 serving(s)

Number Of Ingredients 7

2 slices prosciutto ham, thin slices (or serrano ham)
1 tablespoon extra virgin olive oil (or butter)
6 garlic cloves, smashed
1/3 cup Italian parsley, chopped
1/4 teaspoon hot pepper flakes
1/2 cup dry white wine
2 lbs littleneck clams (or Manila clams or small clams of your choice)

Steps:

  • Cut prosciutto into strips. In a large frypan, heat oil over medium heat; fry prosciutto until crisp, about 2 minutes.
  • Remove to paper towel to drain.
  • To the pan, add garlic, half of the parsley and the hot pepper flakes; fry for 1 minute. Add wine; bring to boil over medium high heat, add clams, cover and steam until clams open, about 5 minutes. Discard any clams that do not open.
  • Sprinkle with prosciutto and remaining parsley.
  • Ladle clams into small bowls and offer plenty of crusty bread to soak up the delicious broth.

WHITE WINE AND GARLIC STEAMED CLAMS



White Wine and Garlic Steamed Clams image

My boyfriend and I went to a restaurant in Newport, RI and got this dish so many times they finally gave us the recipe...we never went back because we make it so much at home! Easy and delicious...just have extra bread on hand for dipping!

Provided by kristineaston

Categories     Very Low Carbs

Time 25m

Yield 2 serving(s)

Number Of Ingredients 6

36 littleneck clams (I make about 3 dozen for 2 people)
6 -8 minced fresh garlic cloves
2 teaspoons thyme
1 tablespoon crushed red pepper flakes
white wine
3 tablespoons olive oil

Steps:

  • Heat olive oil in large pan (use enough to lightly coats bottom -- about 3 TBSP).
  • Saute garlic until a little soft (DO NOT let it brown).
  • Place clams in pan on top of oil & garlic (try to place in single layer, but can be double on top of each other).
  • Add enough white wine to barely cover/meet the middle of the clams.
  • Add crushed red pepper and thyme (you can change the amounts to your liking -- I usually make it pretty spicy).
  • Cover with a tight lid and steam until all clams have opened (I use a clear glass top so I can watch them and not have to take the lid off, but you don't have to).
  • Poor into large bowl and serve.
  • Enjoy with some crusty bread for dipping in the sauce.

Nutrition Facts : Calories 389.7, Fat 22.9, SaturatedFat 3.1, Cholesterol 88.7, Sodium 149.2, Carbohydrate 10.6, Fiber 0.6, Sugar 0.6, Protein 34

Tips:

  • Use fresh clams: Fresh clams are essential for this dish. Look for clams that are tightly closed and have a briny smell. Avoid clams that are open or have a foul odor.
  • Purge the clams: Purging the clams helps to remove any sand or grit that may be inside. Place the clams in a bowl of cold water and let them soak for 30 minutes. Change the water a few times during this process.
  • Use a good quality white wine: The white wine you use in this dish should be of good quality. A dry white wine, such as Sauvignon Blanc or Pinot Grigio, is a good choice.
  • Don't overcook the clams: Clams cook quickly, so it's important not to overcook them. Once the clams have opened, they are done cooking.
  • Serve immediately: Clams are best served immediately after they are cooked. They can be served as an appetizer or main course.

Conclusion:

Clams in garlic white wine is a delicious and easy-to-make dish that is perfect for a quick and easy meal. The clams are cooked in a flavorful sauce made with white wine, garlic, and butter. The dish can be served as an appetizer or main course and is sure to be a hit with your family and friends.

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