Savory Littleneck Clams In Wine
"Clams and wines are classic go-to partners. This flavor combination is well-balanced. That is why most of the clam recipes always take advantage of wine as a pairing, not just a drink, but also as one of the main components in the dish. For additional flavor notes, you can add a stalk of lemongrass or a bunch of dill. You can also add some vegetables such as corn or potatoes to add body to the dish. A bit of cream and saffron would also be wonderful in this dish."
Serves4
Preparation Time3 min
Cooking Time12 min
Ingredients
- 24 ounce clams
- 1 cup basil leaves
- 5 tablespoon butter
- 2 clove garlic
- 1 cup dry white wine
- 1 tablespoon lemon juice
- 1 lemon
- 1 cup vegetable stock
- Salt and pepper to taste
Instructions
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Using a blender, blend the basil and vegetable stock until smooth.
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In a large skillet, melt 2 tablespoons of butter and sauté minced garlic until fragrant.
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Add wine and lemon juice. Bring to a quick boil.
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Add the clams and the remaining butter, cover, and steam until clams have open.
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Add the blended stock-basil mixture, bring it to a boil.
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Season with salt and pepper.
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Serve with lemon wedges.