There’s something magical about transforming a batch of fresh clams into a sizzling, aromatic delight right in your kitchen; let me take you on a journey with my favorite clam recipe that promises to be a symphony of flavors with every bite.

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A photo of Clams In White Wine Sauce Recipe

I love creating dishes that highlight the natural brininess of seafood, and my Clams in White Wine Sauce does just that. With fresh clams simmered in a fragrant broth of olive oil, garlic, and white wine, this dish is both simple and elegant.

A touch of butter and parsley enhances the flavor, making it a delightful, light meal. Plus, it’s packed with protein and essential nutrients from the clams, perfect for a nutritious dinner.

Clams In White Wine Sauce Recipe Ingredients

Ingredients photo for Clams In White Wine Sauce Recipe

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  • Clams: Rich in protein, low in fat, and a good source of iron and B12.

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  • Olive Oil: Heart-healthy fats, adds a smooth, rich flavor.

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  • Garlic: Adds a robust aroma, boosts immunity, low in calories.

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  • White Wine: Provides a subtle acidity, enhances flavor depth.

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  • Butter: Adds richness and creaminess, enhancing the sauce’s texture.

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  • Red Pepper Flakes: Optional heat, boosts metabolism.

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  • Parsley: Fresh, bright flavor; high in vitamins A, C, and K.

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  • Lemon: Offers a citrusy zest, high in vitamin C.

    • Clams In White Wine Sauce Recipe Ingredient Quantities

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    • 2 pounds fresh clams, scrubbed and cleaned

    • 2 tablespoons olive oil

    • 3 cloves garlic, minced

    • 1/2 cup dry white wine

    • 2 tablespoons unsalted butter

    • 1/4 teaspoon red pepper flakes (optional)

    • 1 tablespoon chopped fresh parsley

    • Salt to taste

    • Freshly ground black pepper to taste

    • Lemon wedges for serving

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    How to Make this Clams In White Wine Sauce Recipe

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    1. Begin by scrubbing and cleaning the clams under cold running water. Discard any clams with cracked shells or those that don’t close when tapped.

    2. In a large, wide pan, heat the olive oil over medium heat. Add the minced garlic, sautéing until fragrant but not browned, about 1-2 minutes.

    3. Pour in the dry white wine and bring to a simmer. Allow the alcohol to cook off for about 2 minutes.

    4. Add the clams to the pan and cover with a lid. Cook for 5-7 minutes, shaking the pan occasionally until the clams open.

    5. Remove the clams with a slotted spoon, discarding any that did not open. Set them aside in a bowl and keep warm.

    6. Increase the heat slightly and whisk in the unsalted butter until melted, creating a creamy sauce.

    7. Stir in the red pepper flakes, if using, and season the sauce with salt and freshly ground black pepper to taste.

    8. Return the clams to the pan and toss them gently to coat in the sauce.

    9. Sprinkle with chopped fresh parsley and remove from heat.

    10. Serve immediately with lemon wedges on the side for a bright finish. Enjoy with crusty bread to soak up the delicious sauce!

    Clams In White Wine Sauce Recipe Equipment Needed

    1. Large, wide pan with a lid
    2. Colander
    3. Scrubber or brush (for cleaning clams)
    4. Slotted spoon
    5. Whisk
    6. Chef’s knife
    7. Cutting board
    8. Measuring spoons
    9. Measuring cup
    10. Bowl (for setting aside clams)
    11. Tongs (optional, for handling clams and tossing in sauce)

    FAQ

    • Q: What type of clams should I use for this recipe?
      A: You can use any type of small clams such as littleneck or Manila clams for this dish.

    • Q: Can I substitute dry white wine with anything else?
      A: Yes, you can substitute with chicken broth if you prefer not to use wine.

    • Q: How do I ensure the clams are clean before cooking?
      A: Rinse the clams under cold water and scrub their shells. Discard any open clams that do not close when tapped.

    • Q: Is the red pepper flakes necessary in this recipe?
      A: No, the red pepper flakes are optional and can be omitted if you prefer a milder taste.

    • Q: How long should I cook the clams?
      A: Cook the clams for about 5-7 minutes or until they open up. Discard any that remain closed.

    • Q: Can I prepare this dish ahead of time?
      A: This dish is best served immediately, but you can prepare all the components beforehand and cook just before serving.

    Clams In White Wine Sauce Recipe Substitutions and Variations

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    • 2 tablespoons coconut oil in place of olive oil
    • 2 teaspoons crushed garlic from a jar instead of fresh minced garlic
    • 1/2 cup chicken broth if white wine needs to be avoided
    • 2 tablespoons vegan butter substitute instead of unsalted butter
    • 1/4 teaspoon smoked paprika instead of red pepper flakes for a different spice profile

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    Pro Tips

    1. Soak Clams in Salted Water: Before cooking, soak the clams in salted water for 20–30 minutes. This helps them expel sand, resulting in a cleaner dish.

    2. Wine Selection: Choose a good quality dry white wine, such as Sauvignon Blanc or Pinot Grigio, for a more flavorful sauce.

    3. Enhance with Aromatics: Consider adding a bay leaf or a sprig of thyme while simmering the wine for added depth in flavor.

    4. Monitor Clams Closely: Keep a close eye on the clams as they cook. Remove them as soon as they open to prevent overcooking, which can make them rubbery.

    5. Optimize Sauce Consistency: If the sauce seems too thin after adding the butter, let it simmer for an extra minute or two to slightly reduce and thicken before reintroducing the clams.

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    Clams In White Wine Sauce Recipe

    My favorite Clams In White Wine Sauce Recipe

    Print Recipe

    Equipment Needed:

    1. Large, wide pan with a lid
    2. Colander
    3. Scrubber or brush (for cleaning clams)
    4. Slotted spoon
    5. Whisk
    6. Chef’s knife
    7. Cutting board
    8. Measuring spoons
    9. Measuring cup
    10. Bowl (for setting aside clams)
    11. Tongs (optional, for handling clams and tossing in sauce)

    Ingredients:

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    • 2 pounds fresh clams, scrubbed and cleaned

    • 2 tablespoons olive oil

    • 3 cloves garlic, minced

    • 1/2 cup dry white wine

    • 2 tablespoons unsalted butter

    • 1/4 teaspoon red pepper flakes (optional)

    • 1 tablespoon chopped fresh parsley

    • Salt to taste

    • Freshly ground black pepper to taste

    • Lemon wedges for serving

    “`

    Instructions:

    1. Begin by scrubbing and cleaning the clams under cold running water. Discard any clams with cracked shells or those that don’t close when tapped.

    2. In a large, wide pan, heat the olive oil over medium heat. Add the minced garlic, sautéing until fragrant but not browned, about 1-2 minutes.

    3. Pour in the dry white wine and bring to a simmer. Allow the alcohol to cook off for about 2 minutes.

    4. Add the clams to the pan and cover with a lid. Cook for 5-7 minutes, shaking the pan occasionally until the clams open.

    5. Remove the clams with a slotted spoon, discarding any that did not open. Set them aside in a bowl and keep warm.

    6. Increase the heat slightly and whisk in the unsalted butter until melted, creating a creamy sauce.

    7. Stir in the red pepper flakes, if using, and season the sauce with salt and freshly ground black pepper to taste.

    8. Return the clams to the pan and toss them gently to coat in the sauce.

    9. Sprinkle with chopped fresh parsley and remove from heat.

    10. Serve immediately with lemon wedges on the side for a bright finish. Enjoy with crusty bread to soak up the delicious sauce!