From the Cook
From the Cook
1/3
Instructions
1
In a large soup pot over medium heat, bring to a boil the wine and garlic. Add 1 tablespoon of butter or olive oil for a richer flavored broth.
2
Add the clams, cover, and cook 5-7 minutes, until the clams are open.
3
Serve immediately.
My Calorie Intake
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Tips & Tricks (5)
- Select Live Clams Only 🦪Choose clams with tightly closed shells that don't open when tapped—discard any that remain gaping, as they're dead and unsafe to eat.
- Debeard and Purge Before Cooking 🧹Remove the fibrous beard from each clam and soak them in salted ice water for 30 minutes to allow them to expel sand and grit for a cleaner final dish.
- Wine Selection Elevates Flavor 🍷Use a dry white wine you'd actually drink (Sauvignon Blanc, Pinot Grigio, or Albariño) as the quality directly impacts the sauce's depth and prevents any harsh, sulfurous notes.
- Infuse Garlic Gently in Fat 🧄Toast minced garlic in butter or oil over medium-low heat for just 30 seconds before adding wine to develop sweet, mellow flavors without burning the delicate aromatics.
- Finish with Butter for Silky Sauce 🧈Whisk cold butter into the reduced wine sauce off heat just before serving to create an emulsified, luxurious coating that coats the clams beautifully.
Recipe Facts
Diet at a Glance
Gluten Free
Low Sugar
Low Carb
High Protein
Low Fat
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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