So simple, but so good - steamed clams served in their own liqueur. Serve with a crusty baguette, or over pasta.
350 people made this
50 small clams in shell, scrubbed
2 tablespoons extra virgin olive oil
6 cloves garlic, minced
225ml (8 fl oz) white wine
30g (1 oz) butter
handful chopped fresh parsley, to garnish
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Method Prep:15min › Cook:20min › Ready in:35min
Wash clams to remove any dirt or sand.
In a large pot, heat oil over medium heat. Add garlic; sauté 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.