Clams Steamed in Champagne Recipe
These are terrific, some would even say, "romantic". From the November 1989 issue of Bon Appetit. I serve this over linguine.
Ingredients
- 3 tablespoons olive oil
- 1 1/4 lbs small clams, scrubbed
- 4 garlic cloves, finely chopped
- 2 shallots, finely chopped
- 3/4 cup dry champagne (or other sparkling wine)
- 2 tablespoons fresh parsley, chopped
- 6 tablespoons unsalted butter, chilled, cut into tablespoon-sized pieces
- salt
- white pepper, freshly ground
Instructions
- Heat oil in heavy large pot over medium-high heat.
- Add clams and cook two minutes, tossing gently.
- Stir in garlic and shallots.
- Add Champagne and cook three minutes. Cover and steam five minutes. Remove opened clams.
- Cover and cook remaining clams five more minutes; discard any that do not open.
- Transfer clams to bowls using slotted spoon.
- Boil liquid in pan until reduced to 2/3 cup, about five minutes.
- Reduce heat to low. Mix in parsley and lemon juice. Whisk in butter, one tablespoon at a time.
- Season with salt and pepper. Spoon sauce over clams and serve.
Add Your Own Notes
Nutrition
Serving: 232gCalories: 396.2kcalCarbohydrates: 7.6gProtein: 18.8gFat: 28.8gSaturated Fat: 12.5gCholesterol: 94mgSodium: 87mgFiber: 0.1gSugar: 0.5g
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