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Wine and Herb Steamed Clams
Courtesy of Florida Agriculture Bureau of Seafood & Aquaculture
Servings: 4
Prep Time: 15 Min.
Cook Time: 25 Min.
What you need:
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2 dozen Florida littleneck clams, rinsed well
2 c. white wine
1 small Florida red onion, sliced
2 Tbsp. Florida garlic, chopped
2 tsp. fresh ginger, chopped
1 Tbsp. fresh Florida cilantro, chopped
2 bay leaves
1 tsp. whole black peppercorns
1/4 c. butter
1/4 c. Florida lemon juice
What to do:
1. Place all ingredients except clams in a large sauce pan. Simmer on medium heat for 3 min.; add clams and cover.
2. Simmer until clams open, stirring frequently.
3. Transfer clams to a large bowl.
4. Boil remaining liquid until reduced to 1 c.
5. Pour broth over clams and serve.

Recipe courtesy of Florida Department of Agriculture Bureau of Seafood and Aquaculture Marketing

Nutritional information does not include suggested side dishes.
Serve with:
Crusty French bread for dipping in the broth.
Wine pairings:
Chardonnay, Sauvignon Blanc, Zinfandel
Nutritional information:
Calories: 241;   Calories From Fat: 104;   Total Fat: 12g;   Saturated Fat: 8g;   Cholesterol: 48mg;   Total Carbs: 8g;   Protein: 8g;  
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