Mouthwatering Clams in a Luxurious White Wine Sauce Recipe

Hear ye, hear ye! Thou art invited to savoreth one of the most delectable dishes in all the land – Clams in White Wine Sauce! A dish that doth have the power to transport thee to the seashore with but one taste. This savory recipe doth involve plump clams that art simmered in a luscious white wine sauce infused with aromatic herbs and spices.

This dish is a true pleasure, designed to take your senses on a journey of pure bliss with every bite. It is easy to prepare, using only a few simple ingredients that can be found at any grocer or fishmonger. Whether thou dost enjoy this sumptuous seafood offering as a main course or an appetizer, it is sure to please even the most discerning palates.

So come hither and embark on a culinary adventure filled with rich flavors and textures that wilt leave thy tastebuds longing for more. This Clams in White Wine Sauce Recipe hath been passed down from generation to generation and will surely become a staple in thy kitchen. Tis perfect for an intimate candlelight dinner or a festive evening with friends and family. So let us waste no more time, shall we? Get ready to cooketh and indulge in a meal fit for royalty!

Why You’ll Love This Recipe

Where do I start? Clams in white wine sauce are one of my all-time favorite dishes, and this recipe takes it up a notch. There are so many things to love about this dish and I’m going to convince you why you should try it.

Firstly, let’s talk about the clams. They are the shining star of this recipe, with their delicate flavor and juicy texture. This dish can be made with either canned or fresh clams, but I highly recommend using fresh littleneck clams if possible. The briny taste of fresh littleneck clams pairs perfectly with the white wine sauce and is sure to delight your taste buds.

Now let’s talk about the white wine sauce. The wine, garlic, butter, and oregano come together to create a rich and savory sauce that is irresistible. The sauce is so delicious that you’ll want to slurp up every last bit with slices of crusty bread.

One of the best things about this recipe is how easy it is to make. With just a handful of ingredients and minimal effort, you can create a restaurant-quality dish that is sure to impress your family or guests.

Did I forget to mention that this recipe is incredibly versatile? You can add pasta, red pepper flakes or even cream for a different twist on the classic dish.

Lastly, this dish has incredible nutrition benefits as well. Clams bring a plethora of health benefits – they provide high quantities of selenium, vitamin B12, and protein which supports nerve function and helps boosts energy levels.

In conclusion, there are countless reasons why you will love this clam in white wine sauce recipe – from the vibrant flavors and ease of preparation to health benefits. Try this recipe once and I guarantee it will become a favorite in your household as much as mine!

Ingredient List

Clams: This recipe calls for 3 pounds of clams, specifically littleneck clams. If you prefer canned clams, make sure to rinse them well with fresh water before using them in the recipe.

White Wine: The best white wine for the clam sauce is a dry white wine such as Sauvignon Blanc or Pinot Grigio. The recipe calls for 1 cup of white wine.

Garlic: This recipe requires 6 cloves of garlic, minced.

Shallot: You’ll also need 1 large shallot, chopped.

Olive Oil: You will use olive oil throughout the cooking process. Make sure you have at least 2 tbsp on hand.

Butter: You will need unsalted butter divided into 3 tablespoons and 2 tablespoons.

Oregano: Dried oregano is used to spice things up in this dish.

Red Pepper Flakes: If you like a little added heat to your dish, add in some red pepper flakes.

Lemon Wedge: For garnish and added flavor, provide some lemon wedges when serving your dish.

The Recipe How-To

Now that we have gathered all the ingredients, let’s dive into making our delicious Clams in White Wine Sauce.

Step 1: Clean the Clams

Before cooking the clams, it is important to remove any dirt and sand on the surface. Place them in a bowl with cold water and let them sit for 20 minutes to allow them to release any grit or sand.

Step 2: Heat Olive Oil and Butter

Melt 3 tablespoons of unsalted butter and add 2 tablespoons of olive oil to a large skillet over medium heat.

Step 3: Sauté Shallots and Garlic

Add 1 large minced shallot and 6 minced garlic cloves to the melted butter and olive oil mixture. Cook for about 2-3 minutes until fragrant.

Step 4: Add White Wine

Pour in 1 cup of white wine or dry white wine, such as Sauvignon Blanc or Pinot Grigio, and bring it to a boil.

Step 5: Steam Clams

Add the cleaned clams to the skillet, cover it with a lid, and steam for about 7-10 minutes until all of the clams open fully.

Step 6: Make Creamy Clam Sauce (Optional)

If you would like a creamy clam sauce, remove the fully opened clams from the skillet with tongs and set them aside. Whisk in 1 tablespoon of all-purpose flour into the sauce mixture until smooth. Then add 1/2 cup of heavy cream until it thickens slightly.

Step 7: Add Clams back to Skillet

Add butter to the skillet with minced garlic cloves for added flavor. Mix well in low heat then add back sautéed clams back to skillet

By following these steps, you’ll have a delicious plate of steaming hot Clams in White Wine Sauce. Enjoy!

Substitutions and Variations

Hark! If thou art unable to procure the said ingredients for this dish, fret not! For there are substitutions and variations that may suit thy palate better.

For the wine, Pinot Grigio or Sauvignon Blanc make for excellent white wine substitutes. However, a dry white wine is best suited to complement the clam sauce’s richness.

If thou be unable to lay thine eyes on fresh littleneck clams, canned clams may also be used as a substitute. Simply rinse them thoroughly with fresh water before adding them to the dish.

For those who desire more heat in their clam sauce, red pepper flakes may be added during cooking. And, for those who fancy a creamier texture to their pasta, garlic butter or cream sauce may also be used instead of the white wine sauce.

Finally, if thou art feeling adventurous and seeketh a change of pace from plain linguine with clams, other seafood such as mussels may be used instead. Okie girl knows this well – her mussel pasta recipe is almost as good as her creamy clam linguine!

So take heart! With these substitutions and variations, even the most discerning palate can enjoy clams in white wine sauce.

Serving and Pairing

As you put the final touches on your clams in white wine sauce recipe, it’s time to start thinking about how to best serve and pair it. This aromatic dish is best served hot straight out of the pot. Once your clams have been steamed and are fully coated in the rich white wine and garlic butter sauce, it’s hard not to indulge in them right away.

To elevate the flavor profile of this dish even further, you’ll want to serve it with some complementary sides. Crusty bread is an excellent choice for dipping into the flavorful sauce or sopping up any extra liquid. You could also pair this dish with some rice or pasta to create a more substantial meal.

When picking a wine to pair with the clams in white wine sauce, you’ll want to opt for a dry white wine that complements the flavors of your dish without overpowering them. Pinot Grigio and Sauvignon Blanc are two popular options that match well with seafood. The same wine used in the white wine sauce can also be served as accompaniment to your meal.

If you’re feeling adventurous, you might try pairing your clams in white wine sauce with a refreshing cocktail instead of a traditional glass of wine. A Bloody Mary, a Margarita or even beer can be an exciting and enjoyable match for this delicious seafood treat.

Ultimately, the key is to find a pairing that allows both the flavor of the clams and that of the accompanying beverage or food to shine. This way, each bite is a perfect balance of savory, salty and tangy notes, perfect for impressing your friends at your next dinner party or simply for treating yourself after a long day at work.

Make-Ahead, Storing and Reheating

For those who love to plan ahead, this clam dish can be prepared in advance and stored in the fridge until you’re ready to enjoy it. Once you’ve cooked the clams in white wine sauce, allow the dish to cool before transferring it to an airtight container. It can last up to 2-3 days in the fridge.

When reheating, take care not to overcook the clams as they may become rubbery. Heat the sauce on low heat until just warmed through, then add the clams and cook for another couple of minutes until heated evenly. Be sure to discard any clams that did not open during initial cooking.

If there are leftovers from steamed clams white wine dish, save some of the clam sauce and toss it over your pasta or create a seafood pasta with creamy clam linguine or linguine with mussels recipe that you crave.

With these tips, you’ll be able to keep your delicious clams in white wine sauce meal tasting just as good as when you first made it.

Tips for Perfect Results

When cooking clams in white wine sauce, a few simple tips can make all the difference in achieving perfect results. Here are some of my tried and true tips for cooking with clams:

First, always start with fresh or high-quality canned clams. The fresher the clams, the better the flavor will be. Look for littleneck or other small types of clams that are appropriate for steaming.

When preparing fresh clams, it’s important to rinse them well in cold water before cooking to remove any sand or debris. If using canned clams, drain them and rinse them in fresh water before adding them to your recipe.

When sautéing garlic for your clam sauce, be sure to use low heat and watch carefully to prevent it from burning. Burnt garlic can spoil the flavor of your sauce.

For best results, choose a dry white wine with a light and crisp flavor such as Sauvignon Blanc or Pinot Grigio. Avoid using heavy-bodied white wines that may overpower the delicate flavor of the clams.

When steaming the clams in your wine sauce, be careful not to overcook them or they may become tough and rubbery. Steam them just until they open, which should take 5-10 minutes depending on their size.

Lastly, consider pairing your clam dish with a light pasta such as linguine, or serving it alongside some crusty bread to soak up all the delicious wine sauce. A squeeze of lemon wedge and sprinkle of fresh oregano can also add a bright pop of flavor.

Follow these tips and you’ll be sure to create a dish that is full of flavor and perfectly cooked every time!

FAQ

Now that we have seen the different aspects of this delicious recipe, it is time to address the frequently asked questions. Here are some questions you may have about making Clams in White Wine Sauce:

What white wine is best for clam sauce?

When it comes to pairing seafood dishes, there’s nothing quite like a crisp and dry white wine to bring out the flavors of the sea. Pinot Grigio, Sauvignon Blanc or Sancerre – some of my personal favorites – can work wonders for dishes such as clams. The briny flavors are complemented by the acidity of a good white wine, leaving you with a delightful harmony in the mouth. When cooking clams, a good amount of butter can help to balance out the saltiness of the dish. If you’re not a fan of dairy, swapping butter out for olive oil can be the perfect alternative. And, lastly, adding a splash of lemon juice can effectively enhance the overall flavors of the dish, providing a subtle hint of tanginess.

What wine is best for clams?

As a sommelier, I have observed that steamed clams tastes great when paired with a highly-acidic wine, such as a Sauvignon Blanc or a dry Rosé. Conversely, if the clams are prepared in creamy sauce, a mid-range white Burgundy would be a better choice of wine. In addition, I have noticed that both Sauvignon Blanc and Rosé complement the taste of oysters quite well. These wines have a unique ability to bring out and balance the complex flavors of just-shucked oysters.

What white wine is best for clams linguine?

For the linguine with clams recipe, we’ll need to prepare some garlic to add an extra burst of flavor to the white wine sauce. Additionally, we’ll require some dry white wine, which could either be Pinot Grigio, Sauvignon Blanc, or Pinot Blanc, depending on your preference.

Do you drain canned clams?

When dealing with canned clams, it’s not advisable to rinse them with water. Doing so will only weaken their distinct flavor. It’s equally important not to discard the natural juice that comes with the clams. This juice can be added to clam chowder to give it that extra zing.

Do you soak clams before cooking?

If you’re planning to cook clams, try soaking them in fresh water for about 20 minutes beforehand. This allows them to filter out the water they’ve been storing, which usually contains some sand and salt. By filtering the fresh water, the clams will be able to push out most of the unwanted substances from their shells. After 20 minutes, your clams will have done most of the cleaning work themselves.

Bottom Line

Now that you have all the information you need to make this delicious Clams in White Wine Sauce recipe, it’s time to gather your ingredients and get cooking! With its savory flavors, this dish is perfect for impressing dinner guests or enjoying a romantic night in. The aroma of white wine mixed with garlic and butter will fill your whole kitchen, making your mouth water in anticipation.

To enhance the taste of this dish, I suggest pairing it with a Sauvignon Blanc or Pinot Grigio. These dry white wines’ crisp and fruity flavor profile complement the briny taste of the clams perfectly. You can also add a lemon wedge on the side to give it an extra tangy kick.

Whether prepared for a special occasion or just for a regular weeknight dinner, this Clams in White Wine Sauce recipe will undoubtedly become one of your favorites. It’s versatile enough to serve over pasta or as an appetizer with crusty bread, but no matter how you choose to enjoy it, the flavors will leave you wanting more.

So what are you waiting for? Get into your kitchen, whip up some garlic butter, pour yourself a glass of white wine, and start steaming those clams! Trust me, you won’t regret it.

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