Clams In White Wine Sauce with Tomatoes
Want to create a quick and delicious fancy meal for yourself? Go ahead, you deserve it! Say "yes please" to these clams prepared in a white wine and butter sauce that will keep you smiling all night long.This is one of the simplest meals to prepare, yet it looks like you spent hours preparing this. You just need to prep your clams by soaking them in salt water for 30 minutes, rinsing them, and scrubbing them to remove any dirt. (Never store them over ice or you'll kill them.)If you're going to make this later, just store it in the fridge in a large container and place a very wet towel over them.Clams are these decadent cuties that are rather inexpensive. I purchased a dozen for under $9.00. They are a good source of protein (good for muscles) and omega-3 fatty acids, which can help reduce inflammation and improve heart health. They are an excellent source of vitamin B-12 (helps in producing red blood cells) and iron. So eat up. Just make sure that any clams that do not open after 12 minutes of cooking are removed. The added tomatoes are for an extra boost of vitamins A and C. They are also a good source of fiber. Plus, they look so pretty in the dish.So try this delicious recipe and let me know how you liked it. Oh, and by the way, that opened bottle of wine you have from using in the recipe, well, I suppose I don't need to tell you to enjoy it with your meal. Enjoy!
Equipment
- Large bowl
- Colander
- Pot with tight fitting lid
- Scrubbing brush
- Ladle
Ingredients
- 12 clams littleneck soaked, cleaned and scrubbed
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 small shallot peeled and thinly sliced
- 2 cloves garlic peeled and smashed
- 1/4 cup dry white wine
- 1 tablespoon fresh parsley finely chopped
- 6 cherry or grape tomatoes cut in half
Instructions
- In a large bowl dissolve 3 tablespoons salt in 1/2 gallon of water and add in the clams to soak for 30 minutes. Carefully drain and scrub the clams clean with a brush, rinse and set aside.
- In a pot that has a tight fitting lid, heat the olive oil with the butter over medium high heat. Once the butter has melted into the oil add in the shallots and cook for 2 minutes. Stir the shallots so they don't burn. Add in the garlic cloves and continue cooking for an additional 2 minutes.
- Add in the wine and gently stir. Carefully add the clams and the tomatoes. Cover with the lid and turn the heat to medium. Check after 6 minutes to see if the clams are opening up. It could take up to 12 minutes so keep checking after a few minutes. Any clams that have not opened after 12 minutes discard. Remove the garlic. Place the clams, tomatoes, and the liquid into a large bowl and squeeze some lemon all over. Garnish with parsley and serve with some good crusty bread. Enjoy!
Nutrition
Calories: 671kcalCarbohydrates: 27gProtein: 62gFat: 30gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gTrans Fat: 1gCholesterol: 153mgSodium: 245mgPotassium: 606mgFiber: 2gSugar: 5gVitamin A: 2764IUVitamin C: 23mgCalcium: 204mgIron: 8mg
Tried this recipe?Let us know how it was!