Clams are considered to be a seafood delicacy and there are a number of ways to prepare them. But the best way to have clams is to cook in simply with a bit of butter and minced garlic. As clams have a delicate and distinct flavor, do not overpower the dish with too many herbs and spices. Always buy clams that are fresh and prepare them as soon as possible after the purchase. If you need to store freshwater clams, keep them immersed in ice-cold water in the refrigerator. One important rule to remember while cooking clams is that you should discard any clams that have opened.Steamed Clams in White Wine Sauce
Ingredients
- 400 g clams
- 2 tablespoons plain unsalted butter
- 1 tablespoon olive oil
- 1 white onion, chopped fine
- cup white wine
- 3 cloves garlic, minced
- tablespoon salt
- Handful of chopped parsley
First clean the clams by washing them under running water. Scrub the shells of the clams and clean them thoroughly to remove any dirt. Throw way any clams, which have their shells open. In a large frying pan, heat the olive oil and butter over medium heat. When the butter begins to melt, add the chopped white onions and minced garlic, salt and cook them for a minute. When the onion turns soft and translucent, add the clams and pour over the white wine. Cover with a lid and cook the clams for 8 to 10 minutes by shaking the pan occasionally. Remove lid and check to see if all the shells of the clams have opened. Discard any clams with closed shells and transfer the rest of the clams on to a serving bowl. Pour the sauce from the pan over the clams and sprinkle it with chopped parsley to serve.
Linguine With Clams
Ingredients
- 24 clams
- 200 g linguine
- cup olive oil
- cup dry white wine
- 1 tablespoon dried oregano
- 1 tablespoon dried basil
- 4 cloves garlic, minced
- tablespoon freshly ground pepper
- teaspoon salt
- 3 tablespoons chopped parsley
Clean and scrub the clams well with water and steam them with the white wine. Remove the clam meat from the shells and cut them into small pieces. Reserve the wine that has been used to steam the clams and keep it aside in a bowl.
Heat the olive oil in a large skillet or pan and add the minced garlic. Cook the garlic until it turns golden brown. Now add the dried oregano, basil, salt and freshly ground pepper and cook for 2 minutes. Pour in the white wine that has been used for steaming the clams and let it simmer for 5 to 7 minutes. Meanwhile, cook the linguine in a pot of hot water until it is al dente. Drain the linguine from water and transfer it to a bowl. Add the clam pieces into the sauce that has been kept simmering and then add the linguine. Mix the clam sauce well with the linguine, making sure that the linguine is evenly coated with the sauce. Your linguine and clams is ready and you can serve it hot with chopped fresh parsley and crusty garlic bread.
Clams in White Wine Garlic Sauce
Ingredients
- 24 clams, scrubbed and cleaned
- 12 cloves garlic
- cup dry white wine
- 1 tablespoon balsamic vinegar
- cup chicken stock
- cup butter
- 1 tablespoon olive oil
- teaspoon salt
In a moderately hot oven, roast the garlic cloves until they are soft and a little charred. Remove them from the oven and place them on a chopping board. When they are cool enough to touch, squeeze the garlic out from peels and discard the peels. Blend the garlic, balsamic vinegar, butter, wine and chicken stock in a food processor until you have a puree.
Heat a bit of olive oil in a pan and add the puree into it. Add the clams and cover the pan with a lid. Cook the clams over a low flame with the lid covered for 10 minutes until the clams have opened. You can serve the clams in small bowls along with a chunk of bread.
As you have seen, it is a very versatile recipe and can be cooked with different variations. It is not too difficult to cook and the best thing is that it makes a very impressive main course to serve at a dinner party. Now that you know how to cook chopped clams in white wine sauce, you can make them for your family and friends.
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