Delicious Clams Recipe: Wine Infused with Ham & Parsley
As a sommelier, I am always on the lookout for uniquely delicious experiences that people can enjoy with their favorite wine. Today, I am excited to share with you a recipe that is sure to delight your taste buds and impress your guests. Whether you are hosting a formal dinner party or enjoying a casual night in, this dish is the perfect complement to any fine wine.
The recipe I want to introduce you to today is for Clams in Wine With Ham & Parsley Sauce – a classic seafood delicacy that is elevated with the savory flavors of cooked ham and fresh parsley. The clams are steamed in a delicious wine sauce made from dry white wine that is infused with garlic and onion, giving it a deep flavor that perfectly complements the briny sweetness of the clams.
This dish is easy to make and requires only a few simple ingredients, making it an ideal meal for those times when you need something quick and satisfying. So, whether you are a seasoned cook or just learning your way around the kitchen, give this recipe a try and experience firsthand why it has become one of my all-time favorites.
In the following sections of this article, I will walk you through each step of this recipe and provide suggestions on how to customize it to suit your tastes. You will also learn more about some of the key ingredients used in this dish and how they complement each other to create its distinctively rich flavor profile. Are you ready? Let’s get cooking!
Why You’ll Love This Recipe
Are you on the lookout for a recipe that is packed full of flavor and utterly indulgent? Look no further than Clams in Wine with Ham and Parsley Sauce! This delicious seafood dish is easy to prepare and perfect for an elegant dinner party or a lazy night in. Here are just a few reasons why I think you’ll love this recipe as much as I do:
Firstly, the combination of flavors in this dish is truly decadent. The dry white wine, garlic, and fresh parsley work together to create a light yet tangy broth that contrasts beautifully with the smoky, salty taste of the cooked ham. As for the littleneck clams, they add a delicate brininess to the dish that pairs wonderfully with the wine sauce. Trust me when I say that each bite of this dish will set your taste buds singing!
Secondly, this dish’s versatility is unmatched. Clams in Wine with Ham and Parsley Sauce can be served alone as an appetizer or combined with pasta as a main course (may I suggest serving it over linguine?). You can also pair it with steamed mussels, chorizo, or even shrimp to create a unique and delicious seafood medley! The possibilities are endless.
Lastly, this recipe’s ease of preparation makes it ideal for busy weeknights or even last-minute dinner parties. With only a handful of ingredients and straightforward instructions, anyone – whether they be a seasoned chef or a complete novice – can whip up this savory and mouthwatering feast in virtually no time at all.
Are you convinced yet? Give Clams in Wine with Ham and Parsley Sauce a try – I promise you won’t be disappointed!
Ingredient List
Here is a list of the clams in wine with ham and parsley sauce recipe ingredients you’ll need to create this delicious and impressive seafood meal.
Here are the ingredients:
- 2 lb of littleneck clams
- 1/2 cup dry white wine
- 1/2 cup olive oil
- 6 garlic cloves, minced
- 1 bay leaf
- 1 plum tomato, diced
- 1/4 cup chopped fresh parsley leaves
- 1 slice of Spanish serrano ham, finely chopped (2 oz)
- 1 pinch dried oregano
- 1 pinch crushed red pepper flakes
- Salt and freshly ground black pepper
These ingredients are easy to find at a local grocery store or seafood market. Make sure to get fresh clams and other seafood so that you achieve the best taste for this dish.
The Recipe How-To
Preparing the Clams
Before starting, it is important to ensure that the clams are fresh and alive. If any of the clams are open, tap them lightly on a hard surface. If they don’t close up within a few minutes, discard them.
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Step 1: Soak the clams in cold water for at least 20 minutes to remove any grit or sand.
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Step 2: Drain the clams and rinse them again in cold water.
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Step 3: In a large pot over medium heat, add 2 cups of dry white wine and bring it to a simmer.
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Step 4: Add the clams to the pot, cover with a lid, and steam until they open, around 2-3 minutes.
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Step 5: Remove steamed clams with a slotted spoon to prevent grit from entering your dish.
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Step 6: Discard any unopened shells and set the cooked clams aside.
Making the Wine Sauce
The wine sauce is what brings this dish together, so it’s important to get it right.
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Step 1: In a large pan over medium heat, add 3 tablespoons of extra virgin olive oil and allow it to heat up.
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Step 2: Once hot, add 4 cloves of minced garlic into the pan, using a wooden spoon to stir regularly. Cook until fragrant about 1-2 minutes but ensure you don’t burn it.
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Step 3: Add 100ml of dry white wine, cook for about another 1-2 minutes till the alcohol content burns off or subsides slightly.
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Optional step, using Sherry or Sauvignon Blanc to accentuate the flavor profile
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Step 4: Add diced plum tomatoes (2) and cook for another minute or till soft, then add in finely chopped fresh parsley (1/2 cup) and stir.
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Step 5: Add in the cooked ham (1/4 cup) or serrano ham (3 oz) and stir to form a sauce.
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Step 6: Add salt, fresh ground pepper, bay leaf, dried oregano, and crushed red pepper flakes to taste.
Cooking the Pasta and Final Steps
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Step 1: Cook your pasta, whether it may be linguine, spaghetti or any other of your choice following the instructions on the package. Drain them when they are ready.
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Step 2: Save about 1-2 cups of the pasta cooking water to add into the wine sauce later once combined with the steamed clams.
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Step 3: After you made the wine sauce, add the cooked pasta and steam clams into the saucepan.
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Step 4: Finally, pour in a ladleful of clam cooking broth, use tongs to toss them gently until all parts are coated in clam
Substitutions and Variations
There are several ways to tailor this recipe to your taste preference or dietary needs. For instance, if you don’t want to use serrano ham, you can substitute it with chorizo or any other cooked ham. On the other hand, if you’re vegetarian, you can omit the ham altogether and still obtain a rich and flavorful broth.
You can also modify the wine used in this recipe. While a dry white wine like Sauvignon Blanc or Chardonnay is recommended, you could also use a sherry or a red wine like Pinot Noir for a more robust flavor.
Don’t have littleneck clams on hand? No worries! You can use other types of fresh clams like steamer clams or razor clams, or even add some fresh mussels for a seafood medley.
For a heartier meal, you can serve the clams and sauce over linguine or your favorite pasta. You could also experiment with adding different herbs and spices to the sauce, such as thyme, basil, or paprika, to give it a unique twist.
The possibilities are endless when it comes to customizing this recipe to suit your preferences. Remember that cooking should be about embracing creativity and having fun in the kitchen!
Serving and Pairing
The dish of Clams in Wine With Ham & Parsley Sauce is a seafood lover’s delight that pairs brilliantly with a perfectly chilled glass of crisp dry white wine. The tangy white wine cuts through the rich and savory flavors of the clam sauce, imparting a burst of refreshing acidity that complements the briny sweetness of the littleneck clams.
When serving this dish, I recommend providing deep bowls to accommodate the generous amount of sauce. You can scoop a serving of steamed clams with a spoonful of the aromatic sauce on top, and then savor this taste sensation by dipping some crusty bread to soak up all that delicious flavor.
As for the perfect pairing, you can choose from a Sauvignon Blanc or Chardonnay that has enough acidity to hold up against the saltiness of the seafood without overwhelming its taste. The flavors of fresh parsley and salty cured ham are also nicely balanced by something light like Pinot Gris or Pinot Blanc.
On top of it all, if you want to add more pizzazz to your Clams in Wine With Ham & Parsley Sauce, consider grilling some chorizo and sprinkling it on top. Or another option is to serve this delightful seafood stew with some linguine, which will instantly turn it into a classic bowl of pasta with seafood.
With these options at your disposal, you can be creative in how you pair and serve this dish while also having a sip on some delicious wine. Just like good soulmates complement one another, Clams in Wine With Ham & Parsley Sauce and a glass or two of crisp dry white wine are perfect for each other.
Make-Ahead, Storing and Reheating
While clams in wine with ham and parsley sauce taste fantastic when freshly made, they can also be made ahead of time and stored for later consumption. You can make this dish up to two days in advance, allowing you to save time and energy in meal preparation. To make ahead, prepare the dish through step 4 of the recipe instructions. Afterward, let it cool down to room temperature and then cover it with an airtight lid or plastic wrap before storing it in the refrigerator. Before reheating the dish, allow it to first come up to room temperature.
To reheat, place the clam mixture in a large pan over medium heat with a little extra wine or water added for moisture. Be cautious not to overcook the clams while reheating them since this will make them rubbery—thus, reheat them gently until they are heated through for about 2-3 minutes.
It’s fine to store leftover cooked clams but ensure that they are immediately covered with an airtight lid or transfer them into another tight container before placing them into the fridge at a temperature below 40°F. Keep cooked clams refrigerated and discard any that you don’t consume within three days.
Clams may also be frozen (shucked or unshucked), but remember that freezing can alter their texture, leading to softer flesh once defrosted. Moreover, freezing affects seafood quality significantly. When storing steamed or cooked clams, remove them from their shells and store them within a sealed container submerged in their liquor or use an ice cube tray then transfer frozen cubes made from the reserved juice into freezer bags after completely frozen.
Making these clams ahead of time is perfect when planning a party or get-together since you could make several batches beforehand—the same applies when thinking of tomorrow’s meal; either way, reheating will be quick and simple!
Tips for Perfect Results
Cooking clams can be quite intimidating for those who haven’t done it before. But don’t worry, with proper techniques and some tips, you’ll be able to impress yourself and your guests with this Clams in Wine with Ham & Parsley Sauce recipe. Here are some tips to achieve perfect results:
1. Soak the clams
Before cooking, soak the clams in salted water for at least 30 minutes to get rid of the sand or grit inside. This will ensure that you won’t be crunching on any grit while enjoying your clams.
2. Cook clams until they open
When cooking the clams, wait until the shells open up fully. Discard any clams that remain closed as they may not be safe to eat.
3. Don’t overcook the clams
Overcooking the clams can result in tough and rubbery meat. As soon as the shells are open, immediately remove them from the heat to avoid overcooking.
4. Use fresh parsley
Fresh parsley adds a vibrant flavor and color to the dish. It’s best to use fresh parsley rather than dried as it provides a more intense flavor.
5. Serve with crusty bread
The wine and ham sauce is perfect for dipping crusty bread into. Serve this dish with some sliced baguette or sourdough bread, perfect for sopping up all of that delicious sauce.
By following these tips, you’ll be able to create a perfectly delicious and impressive clam dish everyone will love.
Bottom Line
In conclusion, Clams in Wine with Ham and Parsley Sauce recipe is a delicious dish that can be enjoyed in various ways. The unique blend of ingredients creates a mouthwatering flavor that is sure to satisfy your appetite. This recipe offers several substitutions and variations to suit any dietary preferences or to cater to your taste buds.
The wine sauce adds depth and richness to the dish, making it an excellent pairing option of seafood or pasta. The dry white wine used in the recipe enhances the flavors, as well as complements the delicate taste of the fresh clams. The addition of cooked ham and freshly chopped parsley elevate the aroma and the taste profile of this dish, adding texture and dimension.
Aside from its delicious taste, this recipe is very versatile, easy to make, store and reheat, making it a perfect meal for meal prep or busy weeknights. Moreover, it can be prepared in different ways such as steamed clams and mussels, chorizo and shrimp or linguine al vongole.
In summary, Clams in Wine with Ham and Parsley Sauce recipe is a must-try if you’re looking for something sophisticated yet straightforward to make at home. It’s a crowd-pleaser that promises a fusion of strong flavors with every single bite. So don’t hesitate to give this dish a try – I guarantee it will impress you with its delectable appearance and mouthwatering aroma!
Clams in Wine With Ham & Parsley Sauce Recipe
Ingredients
- 2 dozen small littleneck clams
- salt
- 1/3 cup olive oil
- 1/2 teaspoon crushed red pepper flakes
- 1 cup chopped onion
- 4 -5 large garlic cloves, chopped
- 2 large fresh diced plum tomatoes
- fresh ground pepper
- 1 teaspoon dried oregano
- 1 small bay leaf
- 2/3 cup dry white wine
- 1/2 cup fresh parsley, finely chopped
- 2 ounces cooked ham, coarsely chopped (1/2 cup)
Instructions
- Several hours before cooking, scrub the clams and soak them in a large basin of cold salted water. Change the water and wash the clams several times, until the water remains clear and free of sediment when stirred.
- Heat the olive oil in a dutch oven large enough to hold the clams in one layer. Add the chile pepper and onion. When the onion softens, add half the garlic. Cook briefly, then add the tomatoes, a generous grinding of pepper, the rest of the garlic, the oregano and the bay leaf. When the tomatoes are bubbling nicely, add the white wine & bring to a boil.
- Reduce the sauce slightly, lover the heat and stir in half the parsley. Then add the ham, mixing to combine, followed by the clams, arranged side by side. Sprinkle with a little more parsley, saving some to add when the clams have opened.
- Cover the pot and simmer about 10 minutes or til all the clams have opened. As they cook, check them frequently, each time spooning the sauce over them. When the clams have opened, sprinkle with the remaining parsley. Discard any that don't open.
- Serve accompanied with a basket of good crusty bread to soak up the juice.
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