Garlic-Infused Steamed Clams in White Wine Broth
Indulge in a delightful seafood experience with these Garlic-Infused Steamed Clams, perfect for a light lunch or an exciting appetizer. Fresh clams are steamed to perfection in a fragrant mixture of garlic, olive oil, and white wine, which creates a rich and savory broth that is simply irresistible. This dish serves 6 people, making it a fantastic choice for gatherings or cozy dinners. Don’t forget to keep a fork and a spoon handy, as you’ll want to savor every last drop of the delicious broth that enhances the taste of the clams.
N/A
Servings
N/A
Calories
9
Ingredients
Ingredients
hard shelled clams
3 dozen (well scrubbed)
cornmeal
1 tablespoon (for purging clams)
olive oil
2 tablespoons (for sautéing)
garlic
8 cloves (peeled and minced)
water
1/4 cup
white wine
1/4 cup
parsley
1/4 cup (chopped)
salt
to taste
pepper
to taste
Instructions
1
Begin by inspecting the clams: discard any that are not tightly closed. These clams may be dead and unsafe to eat.
2
To prepare the clams, place them in a large bowl filled with cold water and add the cornmeal. This step helps to purge any sand inside the clams. Cover and refrigerate for 1.5 hours.
3
After soaking, drain the clams and rinse them thoroughly under cold running water to remove any remaining sand or debris.
4
In a heavy pot or Dutch oven, heat the olive oil over medium heat. Add the minced garlic, sautéing it for about 5 minutes until fragrant but not browned to avoid bitterness.
5
Raise the heat, then carefully pour in the water and white wine, stirring to combine.
6
Add the cleaned clams to the pot and cover it with a firm-fitting lid. Steam the clams for approximately 6 minutes. Without lifting the lid, gently shake the pot a few times to help cook the clams evenly.
7
After 6 minutes, remove the lid. Use a slotted spoon to take out the clams, discarding any that did not open during the steaming process.
8
Stir the chopped parsley into the broth, seasoning it with salt and pepper to taste before serving.
9
To serve, arrange the clams in shallow bowls and ladle the fragrant broth over them, ensuring each bowl gets a generous amount of the delicious liquid.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main dish in this recipe?
The dish is Garlic-Infused Steamed Clams in White Wine Broth.
How many servings does this recipe provide?
This recipe serves 6 people.
What type of clams are required?
The recipe calls for 3 dozen hard-shelled clams.
How should I prepare the clams before cooking?
The clams should be well scrubbed and then purged in cold water with cornmeal.
What is the purpose of using cornmeal?
Cornmeal is added to the soaking water to help the clams purge any internal sand.
How long should the clams soak in water?
They should be refrigerated and soaked for 1.5 hours.
What should I do with clams that are open before cooking?
Any clams that are not tightly closed should be discarded as they may be unsafe to eat.
How much garlic is used in this recipe?
The recipe uses 8 cloves of garlic, peeled and minced.
How long should the garlic be sautéed?
Sauté the garlic for about 5 minutes over medium heat until fragrant.
Why shouldn't I brown the garlic?
You should avoid browning the garlic to prevent it from becoming bitter.
What liquids are used to create the steaming broth?
The broth is made from 1/4 cup of water and 1/4 cup of white wine.
How long do the clams need to steam?
The clams should be steamed for approximately 6 minutes.
What should I do while the clams are steaming?
Gently shake the pot a few times with the lid on to help the clams cook evenly.
What if some clams do not open after steaming?
Any clams that remain closed after steaming should be discarded.
Which herb is used to finish the broth?
1/4 cup of chopped fresh parsley is stirred into the broth.
What type of pot is best for this recipe?
A heavy pot or a Dutch oven with a firm-fitting lid is recommended.
How much olive oil is needed?
The recipe requires 2 tablespoons of olive oil.
When do I add the salt and pepper?
Salt and pepper are added to the broth to taste just before serving.
What is the suggested way to serve the clams?
Arrange the clams in shallow bowls and ladle the fragrant broth over them.
Is this dish suitable for an appetizer?
Yes, it is described as an exciting appetizer or a light lunch.
How many ingredients are in this recipe?
There are 9 ingredients in total.
Does the recipe require rinsing the clams after soaking?
Yes, after soaking, you must rinse them thoroughly under cold running water.
What is the flavor profile of the broth?
The broth is rich, savory, and garlic-infused with a hint of white wine and herbs.
Should the heat be adjusted during the process?
Yes, the heat is raised after sautéing the garlic and before adding the liquids and clams.
What tags describe this recipe?
Tags include seafood, appetizer, lunch, garlic, steamed, and white wine.
Is this a difficult recipe to make?
No, it is tagged as an easy recipe.
What utensils are recommended for the diners?
Keep a fork and a spoon handy to savor the clams and the broth.
How much cornmeal is used for purging?
The recipe calls for 1 tablespoon of cornmeal.
Can I use any white wine?
The recipe specifies white wine; typically a dry white wine works best for seafood broths.
What is the preparation for the parsley?
The parsley should be freshly chopped.