Teresa's Recipes
Littleneck Clams with White Wine
Experience the taste of the sea with this delightful recipe for Littleneck Clams cooked in a fragrant white wine sauce. This dish strikes the perfect balance between simplicity and sophistication, making it a fantastic choice for a light dinner or a stunning appetizer. The clams, tender and juicy, absorb the aromatic flavors of garlic, fresh parsley, and a splash of white wine, creating a dish that feels both coastal and elegant. Perfectly paired with crusty bread to soak up the savory sauce, this recipe is sure to impress your guests and transport you to a seaside restaurant. Historically, clams have been enjoyed since ancient times, with evidence of their consumption dating back to the Native American tribes of the Northeast, who gathered them along the shores.
Ingredients
- 2 pounds, cleaned Littleneck clams
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 4 cloves, minced Garlic
- 1 cup (preferably dry white wine) White wine
- 1/4 cup, chopped Fresh parsley
- to taste Salt
- to taste Black pepper
Dietary Notes
- Servings: 4
- Dish Type: Appetizer/Seafood
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Calories: 250
- Fat: 12g
- Carbs: 5g
- Protein: 20g
- Sodium: 300mg
- Sugar: 0g
Instructions
- Begin by thoroughly cleaning the littleneck clams under cold running water, scrubbing the shells to remove any sand or grit.
- In a large pot, heat the olive oil over medium heat. Once hot, add the minced garlic and sauté for about 1 minute, or until fragrant but not browned.
- Carefully add the cleaned clams to the pot, followed by the white wine, butter, chopped parsley, salt, and pepper.
- Cover the pot with a lid and cook for 10-15 minutes, or until the clams have opened. Discard any clams that do not open, as they are not safe to eat.
- Once cooked, give the clams a gentle stir to coat them in the delicious sauce. Serve immediately, garnished with additional parsley if desired, and alongside crusty bread to soak up the flavorful broth.
Tips
- For added depth of flavor, consider adding a pinch of red pepper flakes to the garlic while sautéing for a touch of heat.
- You can substitute the white wine with vegetable or chicken broth if you prefer a non-alcoholic version, though the flavor will change slightly.
- Pair this dish with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio, to complement the clams beautifully.