White Wine-Steamed Clams
If you have approximately 25 minutes to spend in the kitchen, White Wine-Steamed Clams might be a spectacular gluten free, primal, and pescatarian recipe to try. This recipe makes 10 servings with 312 calories, 11g of protein, and 24g of fat each. For $1.55 per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. 303 people have tried and liked this recipe. A mixture of fresh parsley, garlic, manila clams, and a handful of other ingredients are all it takes to make this recipe so tasty. It is brought to you by Foodnetwork. Taking all factors into account, this recipe earns a spoonacular score of 47%, which is pretty good. Steamed Clams in White Wine, Steamed Littleneck Clams with White Wine Sauce, and Steamed Clams in Wine and Chorizo are very similar to this recipe.
Servings: 10
Preparation duration: 15 minutes
Cooking duration: 10 minutes
Ingredients:
1/2 cup chopped fresh parsley
8 cloves garlic, thinly sliced
Kosher salt and freshly ground pepper
10 to 12 pounds (about 100) littleneck or Manila clams, scrubbed
4 shallots, thinly sliced
Thyme sprigs, for garnish
2 1/2 sticks unsalted butter, sliced
2 cups white wine
Equipment:
grill
bowl
aluminum foil
Cooking instruction summary:
Preheat a grill to medium. Make the foil packets: Tear off twenty 20-inch-long pieces of heavy-duty foil. For each packet, stack 2 sheets of foil and pull up the edges to form a bowl shape; put about 10 clams in each packet. Divide the shallots, garlic and parsley among the packets. Drizzle each with about 3 tablespoons wine and top with 2 tablespoons butter; season with salt and pepper. Gather the edges of the foil at the top and crimp to seal. Place the packets on the grill and cook 10 to 12 minutes, or until the clams open. (Discard any unopened clams.) Serve straight from the packet; garnish with thyme. Photograph by Steve Giralt
Step by step:
1. Preheat a grill to medium. Make the foil packets: Tear off twenty 20-inch-long pieces of heavy-duty foil. For each packet, stack 2 sheets of foil and pull up the edges to form a bowl shape; put about 10 clams in each packet.
2. Divide the shallots, garlic and parsley among the packets.
3. Drizzle each with about 3 tablespoons wine and top with 2 tablespoons butter; season with salt and pepper. Gather the edges of the foil at the top and crimp to seal.
4. Place the packets on the grill and cook 10 to 12 minutes, or until the clams open. (Discard any unopened clams.)
5. Serve straight from the packet; garnish with thyme.
6. Photograph by Steve Giralt
Nutrition Information:
covered percent of daily need
