(0)

Jan 3, 2014

White Wine and Garlic Steamed Clams Recipe by Jamie Purviance

Rating: 5 stars

4 Reviews

YouTube Video
Serves: 4 // Prep time: 15 minutes | Grilling time: 8 to 13 minutes | Special equipment: wok or 12-inch cast-iron skillet

Grocery List

Fresh Produce

  • .25 oz fresh Italian parsley
  • 6 garlic cloves
  • 4 shallots

Meat / Poultry / Seafood

  • 3 lb littleneck or manila clams

Oil and Spices

  • .25 tsp freshly ground black pepper

Dairy

  • .25 cups unsalted butter

Wine / Beer / Spirits

  • 12 fl oz dry white wine

Other

  • 8 slices sourdough or country bread, each about ½" thick

Special Equipment

  • 12" cast-iron skillet or wok

Ingredients

  • 3 pounds manila or littleneck clams
  • 4 tablespoons unsalted butter, divided
  • 1 tablespoon minced garlic
  • 1 cup thinly sliced shallots
  • 1½ cups dry white wine
  • 2 tablespoons finely chopped fresh Italian parsley leaves
  • Freshly ground black pepper
  • 8 large slices sourdough or country bread, each about ½-inch thick

Instructions

  1. Scrub the clams and rinse them in four rounds of cold water to remove any sand and grit.

  2. Prepare the grill for direct cooking over medium-high heat (400° to 500°F).

  3. In a wok or 12-inch cast-iron skillet over direct medium-high heat, melt 2 tablespoons of the butter. Add the garlic and shallots and sauté until fragrant and tender, about 1 minute. Add the wine and cook for about 1 minute more. Add the clams and cook over direct medium-high heat, with the lid closed, until the clams open wide, 5 to 10 minutes, stirring every few minutes. Add the remaining 2 tablespoons butter, the parsley, and season with pepper. Toast the bread over direct heat, about 1 minute, turning once.

  4. Remove the wok from the grill, discard any unopened clams, and serve right away in bowls with the bread and pan juices.

4 Reviews

Average Rating

Rating: 5 stars

Login to Write a Review

Rating: 5 stars

Jan 3, 2014

Anthony A D

Tony DeMaria

I started digging, eating, and then when I needed money, selling fresh caught clams - - - - little ones for raw or steamed eating , and large ones for clam chowder . We would get $4 & $2 per bushel respectively (in 1952 to 1965 for about 2 hours work!!

Today three generations of our family enjoy Papa's clams white sauce linguine several times a year.

The recipe is MISSING one main ingredient - - - - - FRESH BASIL LEAVES - - - - they add a unique flavor that enhances the Subtle Clam Flavor. We encourage all to try the basil. Being Italian, we use 50;50 butter: olive oil and do add a pinch of thyme. Although chastised ( and refused) by the Chef in a 4 star restaurant in Sicily when we asked for Parmesan, we do sprinkle a bit over the steaming clams.

Tony


Type of Griller

Advanced

Would you recommend this recipe? YES

Rating: 5 stars

Jan 4, 2014

Paul J

Works great with Mussels too :)>

Have used this recipe many times with Clams and "Mussels".

Type of Griller

Advanced

Would you recommend this recipe? YES

Share Recipe

Show your friends, family, and neighbors what they have to look forward to at your next barbecue.

A link to the following recipe will be included in the email:
White Wine and Garlic Steamed Clams

×