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Clams in White Wine

Categories: Big-Batch Meals, Entertaining, Fourth of July, Quick to fix
Type: Appetizers and Snacks

This is one of the simplest ways to serve fresh clams, and one of the best

Prep Time: 10M, plus soaking time

Cooking Time: 15M

Serves: makes 4-6 servings


  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, minced
  • 2 1/4 lb ( 1kg) littleneck clams, soaked for 1 hr, drained, and scrubbed well
  • 1/2 cup dry white wine
  • 1 tsp chopped thyme
  • 2 bay leaves
  • 1 tbsp chopped parsley
Clams in White Wine photo

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  1. Heat the oil in a large saucepan. Add the onion and garlic and cook, stirring often, for 4-5 minutes, until tender and translucent.
  2. Add the clams, wine, thyme, and bay leaves, and stir well. Cover and cook, shaking the pan occasionally, about 4 minutes or until the clams have opened.
  3. Uncover and cook for another few minutes, until the sauce has lightly thickened.
  4. Sprinkle with parsley. Transfer the clams and the sauce to soup bowls, and serve at once.
  • soak the clams in cold, salted water for 1 hr to clean them; discard any that are already open
  • Good with crusty bread, to soak up the juices.

excerpted from:

Excerpted from The Illustrated Kitchen Bible.
Copyright © 2008 Dorling Kindersley Limited.
Buy this book now!

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