Steamed Manila Clams with Garlic & White Wine Recipe

Name: Steamed Manila Clams with Garlic & White Wine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 lb Manilla Clams, cleaned; 1 cup Naked Grape Pinto Grigio; 3 clove Garlic, fresh; 3 tbsp Chives, fresh; 2 small Shallots, diced; 1 small Lemon, wedges; 1 tsp Red Pepper Flakes; 2 tbsp Olive Oil; 2 tbsp Butter, Unsalted; 1 loaf Baguette, toasted

Servings: persons

4 lb Manilla Clams, cleaned
1 cup Naked Grape Pinto Grigio
3 clove Garlic, fresh
3 tbsp Chives, fresh
2 small Shallots, diced
1 small Lemon, wedges
1 tsp Red Pepper Flakes
2 tbsp Olive Oil
2 tbsp Butter, Unsalted
1 loaf Baguette, toasted

1
Clean the clams thoroughly.
2
Set aside.
3
Combine the butter and olive oil in a large shallow skillet over medium heat.
4
Add the garlic, shallots and the red pepper flakes and cook for 2-3 minutes until garlic is fragrant but not burned.
5
Add the wine and increase the heat to medium-high to bring the wine to a simmer.
6
Add the clams, cover with the lid and cook for 5-7 minutes, stirring occasionally, until clams have opened.
7
Discard any clams that are still closed.
8
Add the chives and juice from the lemon wedges and give the pot a quick stir.
9
Transfer the clams and the cooking liquid to a large serving bowl and serve with pieces of toasted bread to soak up the cooking liquid.
10
Enjoy while still hot.

162

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 lb Manilla Clams, cleaned, 1 cup Naked Grape Pinto Grigio, 3 clove Garlic, fresh, 3 tbsp Chives, fresh, and more.

Yes, Steamed Manila Clams with Garlic & White Wine falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Steamed Manila Clams with Garlic & White Wine

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