STEAMED CLAMS WITH WHITE WINE, GARLIC AND PARSLEY

RECIPES

I love sharing recipes that were inspired by some of my favorite restaurants. This Steamed Clams with White Wine, Garlic and Parsley takes me back to Ireland when Mike and I had one of the best lunches of our lives at Moran’s Oyster Cottage.

Steamed Clams with White Wine, Garlic and ParsleySteamed Clams with White Wine, Garlic and Parsley Steamed Clams with White Wine, Garlic and ParsleyMoran’s has been around since 1797 and although it’s located near Galway, it feels secluded and tucked far away from the city. After a rainy experience exploring the Cliffs of Mohr, we walked through their welcoming red door and were greeted by the friendliest staff, a warm fireplace and the smells of fresh seafood. And, although we were soaked, it didn’t take long for us to warm up and settle in for a nice long, leisurely lunch of steamed clams and grilled oysters.

The great thing about steamed clams is that it’s one of the easiest recipes out there with very few ingredients. They’re cheap, easy to clean and within 5-7 minutes, they’re ready to eat. I love the hints of lemon and wine in the sauce, but the best part (much like mussels) is the crusty bread for dipping.

What are some of your favorite seafood recipes? 

STEAMED CLAMS WITH WHITE WINE, GARLIC AND PARSLEY

Ingredients

  • 2 pounds Littleneck clams, rinsed and cleaned
  • 3 tablespoons of butter
  • 4-5 garlic cloves, minced
  • 1/3 – 1/2 cup dry white wine
  • 3 tablespoons of chopped parsley
  • Juice from 1/2 – 1 whole lemon
  • 1 lemon cut into wedges
  • Crusty bread, for dipping

Instructions

  1. Melt butter in a pot over medium heat.
  2. Add the garlic and cook for another 2 minutes.
  3. Add wine and increase heat until wine is brought to a simmering boil.
  4. Add the clams and cook for 5-7 minutes, stirring occasionally, until clams have opened.
  5. Discard any clams that did not open.
  6. Add parsley and lemon juice and stir to combine.
  7. Transfer clams and broth to a serving bowl and mix additional lemon wedges into the bowl.
  8. Serve with crusty bread for dipping.

Notes

I used a dry Pinot Grigio.

All images ©Regan Baroni 2017.

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PHOTOGRAPHY BY REGAN BARONI COPYRIGHT ©2020