Best 5 Clams With Garlic And White Wine Recipes

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**Clams with Garlic and White Wine: A Seafood Symphony of Simplicity and Flavor**

Indulge in the delectable symphony of flavors that is clams with garlic and white wine, a culinary masterpiece that captures the essence of simplicity and elegance. Dive into a world of briny clams, aromatic garlic, and the crisp acidity of white wine, all harmoniously intertwined to create a dish that delights the senses. Discover three variations of this classic recipe, each offering a unique twist on the traditional preparation. Embark on a culinary journey that will transport you to the shores of the Mediterranean, where the flavors of the sea and the land converge in perfect harmony. Let your taste buds savor the essence of this timeless dish, a testament to the power of fresh ingredients and the magic of culinary alchemy.

Let's cook with our recipes!

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.

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

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.

Tips for Cooking Clams with Garlic and White Wine:

  • Choose fresh, high-quality clams. Look for clams that are tightly closed with no visible cracks or damage.
  • Scrub the clams thoroughly before cooking. This will remove any dirt or grit from the shells.
  • Soak the clams in cold water for 30 minutes before cooking. This will help them to purge any sand or grit from their shells.
  • Use a large pot or Dutch oven for cooking the clams. This will give them plenty of room to open up.
  • Add plenty of garlic and white wine to the pot. This will create a flavorful broth that will infuse the clams with flavor.
  • Bring the broth to a boil, then reduce heat and simmer for 5-7 minutes, or until the clams have opened. Discard any clams that do not open.
  • Serve the clams with crusty bread or pasta. The broth can also be spooned over the clams.

Conclusion:

Clams with garlic and white wine is a delicious and easy-to-make seafood dish. It is perfect for a quick and easy weeknight meal or for a special occasion. By following these tips, you can ensure that your clams are cooked perfectly and that you have a flavorful and satisfying dish.

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