androidapplearrowcart-big-outlinecart-fullcheckchef-hatall-gridbullseyelightbulbcircle-mediumcircle-smallclockdownloaddownloadenlargefacebookinstagrammagnifiermenu-arrow-downpointerprintersharestartwitteruser-simpleyoutubescroll-indicator-firescroll-indicator-arrowscroll-indicator-arrowscroll-indicator-arrow

White Wine and Garlic Steamed Clams

Jamie Purviance

  • People

    Serves 4 to 6

  • Prep Time

    15 mins

  • Grilling Time

    8 to 13 mins

Ingredients
Instructions

the Ingredients

20151023095358 Row Seafood 32
  • Completed step 4 dozen manila or littleneck clams
  • Completed step 4 tablespoons unsalted butter, divided
  • Completed step 1 cup thinly sliced shallots
  • Completed step 1 tablespoon minced garlic
  • Completed step 1½ cup dry white wine
  • Completed step 2 tablespoons finely chopped fresh Italian parsley leaves
  • Completed step Freshly ground black pepper
  • Completed step Sourdough or other crusty bread, sliced

Special Equipment

  • wok or 12-inch cast-iron skillet

Take Your Grilling Anywhere

FIRE UP YOUR GRILL

Instructions

  • Scrub the clams and rinse them in four rounds of cold water to remove any sand and grit.
  • Prepare the grill for direct cooking over medium-high heat (450° to 500°F).
    Prepare the grill for cooking over medium-high heat (500°F).
  • In a wok or 12-inch cast-iron skillet over direct medium-high heat, melt 2 tablespoons of the butter. Add the shallot and garlic and cook until fragrant and tender, about 1 minute, stirring often. 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.
    In a wok or 12-inch cast-iron skillet over direct medium-high heat, melt 2 tablespoons of the butter. Add the shallot and garlic and cook until fragrant and tender, about 1 minute, stirring often. 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 medium-high heat, about 1 minute, turning once.
    In a wok or 12-inch cast-iron skillet over medium-high heat, melt 2 tablespoons of the butter. Add the shallot and garlic and cook until fragrant and tender, about 1 minute, stirring often. Add the wine and cook for about 1 minute more. Add the clams and cook over 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 medium-high heat, about 1 minute, turning once.
  • Remove the wok from the grill. Discard any unopened clams. Divide the clams and cooking liquid among deep bowls serve right away with the bread .

let's Gear up

Recommended Tools

More Starters recipes

You May Also Like