Clams with Garlic and Herb Butter

Food Main Courses Quick Meals Starters French Gluten-free

This recipe from Seafish easily scales up, just make sure you’ve got a good sized pan.

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Prep: 10 mins

Cook: 15 mins

2 Servings

Ingredients

750g fresh clams in shell, cleaned

2 tbsp extra virgin olive oil

6 garlic cloves, minced

225ml dry white wine

2 tbsp butter

Handful of fresh parsley, chopped, to garnish

Method

Thoroughly wash and rinse the clams to remove any dirt or sand. Discard any clams that stay open when gently tapped or where the shells are damaged or cracked.
In a large pan, heat the oil over a medium heat. Add the garlic and fry for 1 minute, then add the white wine.
Increase the heat and boil until the liquid has reduced to half the original volume.
Add the clams, cover with a lid, and steam until the clams start to open, around 3-5 mins.
Add the butter, cover, and cook for another few mins, or until the clams are all open. Discard any that don’t open.
Transfer the clams and cooking liquid to large bowls and serve sprinkled with parsley.

Allergens

Seafood, Milk, Sulphites (wine)