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Steamed Clams In White Wine
"A steamy bowl of clams is very centering. It’s also a very hands-on dish, where you tear the clams out of the shells. I also like crusty bread to dip into the dish. Our version of the dish is a bit spicy. You can omit the red pepper flakes if you don’t feel like putting some heat in the dish. You may also add some ginger for a more aromatic flavor to the dish. Also, you can twist this dish by toasting the garlic to make it crispy and add it at the end as a garnish."
Preparation Time20 min
Cooking Time10 min
- 2 tablespoons Olive Oil
- 1 medium-sized shallot
- 3 cloves Garlic
- 1 teaspoon red pepper flakes
- 1 cup White wine
- 2 pounds littleneck clams
- 1 lemon
- Spring onions for garnish
- Salt and pepper to taste
Start by mincing the garlic and onions.
Clean and scrub the clams.
Heat oil in a pan. Add the minced shallots and cook for 2 minutes.
Add red pepper flakes and the garlic and cook for 1 minute. Stir continuously.
Add in the clams and the white wine and stir.
Cover and bring it to a boil and simmer for 7 minutes.
Once done, turn off the heat add the lemon juice, salt, and pepper.
Stir and add the spring onions and serve.
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