Name: Clams with White Wine Sauce
Prep time: 5 min
Cook time: 7 min
Total time: 12 min
Yield: 4 servings
Cuisine: American
Ingredients: 0.5 cup dry white wine; 4 cloves garlic; 3 pounds fresh clams; 1 tbsp butter or olive oil

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Clams with White Wine Sauce

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Ingredients

Warning0 allergens identified

Clams with White Wine Sauce

½ cup dry white wine

4 cloves garlicminced

3 pounds fresh clamsrinsed

1 tbsp butter or olive oil

Instructions

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Instructions

In a large soup pot over medium heat, bring to a boil the wine and garlic. Add 1 tablespoon of butter or olive oil for a richer flavored broth.

Add the clams, cover, and cook 5-7 minutes, until the clams are open.

Serve immediately.

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Tips & Tricks (5)

Select Live Clams Only 🦪
Choose clams with tightly closed shells that don't open when tapped—discard any that remain gaping, as they're dead and unsafe to eat.
Debeard and Purge Before Cooking 🧹
Remove the fibrous beard from each clam and soak them in salted ice water for 30 minutes to allow them to expel sand and grit for a cleaner final dish.
Wine Selection Elevates Flavor 🍷
Use a dry white wine you'd actually drink (Sauvignon Blanc, Pinot Grigio, or Albariño) as the quality directly impacts the sauce's depth and prevents any harsh, sulfurous notes.
Infuse Garlic Gently in Fat 🧄
Toast minced garlic in butter or oil over medium-low heat for just 30 seconds before adding wine to develop sweet, mellow flavors without burning the delicate aromatics.
Finish with Butter for Silky Sauce 🧈
Whisk cold butter into the reduced wine sauce off heat just before serving to create an emulsified, luxurious coating that coats the clams beautifully.