Clams In Garlic White Wine

CLAMS IN GARLIC & WHITE WINE

Delicious morsels to serve as a starter or appetizer. Adapted from Canadian Living mag. http://www.canadianliving.com/food/

Recipe From food.com

Provided by Derf2440

Time 25m

Yield 6-8 serving(s)

Categories Lunch/Snacks

Steps:

  • Cut prosciutto into strips. In a large frypan, heat oil over medium heat; fry prosciutto until crisp, about 2 minutes.
  • Remove to paper towel to drain.
  • To the pan, add garlic, half of the parsley and the hot pepper flakes; fry for 1 minute. Add wine; bring to boil over medium high heat, add clams, cover and steam until clams open, about 5 minutes. Discard any clams that do not open.
  • Sprinkle with prosciutto and remaining parsley.
  • Ladle clams into small bowls and offer plenty of crusty bread to soak up the delicious broth.


Clams in Garlic & White Wine image

Number Of Ingredients: 7

Ingredients:

  • 2 slices prosciutto ham, thin slices (or serrano ham)
  • 1 tablespoon extra virgin olive oil (or butter)
  • 6 garlic cloves, smashed
  • 1/3 cup Italian parsley, chopped
  • 1/4 teaspoon hot pepper flakes
  • 1/2 cup dry white wine
  • 2 lbs littleneck clams (or Manila clams or small clams of your choice)


SCOTT URE'S CLAMS AND GARLIC

So simple, but so good - steamed clams served in their own liquor. Serve with a crusty Italian bread, or over pasta.

Recipe From allrecipes.com

Provided by Scott Ure

Time 50m

Yield 4

Categories Main Dish Recipes,Seafood Main Dish Recipes,Clams

Steps:

  • Wash clams to remove any dirt or sand.
  • In a large pot, heat oil over medium heat. Add garlic; saute for 1 minute, or until tender. Pour in the white wine. Boil until wine has reduced to half its original volume.
  • Add clams, cover, and steam till clams start to open. Add butter, cover, and cook till most or all of the clams open. Discard any that do not open. Transfer clams and juice to 2 large bowls. Sprinkle with parsley. Serve.


Scott Ure's Clams And Garlic image

Number Of Ingredients: 6

Ingredients:

  • 50 small clams in shell, scrubbed
  • 2 tablespoons extra virgin olive oil
  • 6 cloves garlic, minced
  • 1 cup white wine
  • 2 tablespoons butter
  • ½ cup chopped fresh parsley


CLAMS SAUTEED WITH WHITE WINE, GARLIC AND TOMATO

Recipe From epicurious.com

Yield 4 as a main course; 6 as a first course

Categories Shellfish,Sauté,Vegetarian

Steps:

  • Scrub the clams and place in a bowl with lightly salted water and let soak for 2 hours. Drain and rinse well, discarding any that fail to close to the touch. In a large frying pan with high sides, warm the olive oil. Add the sliced garlic and 1 Tbl. parsley and saute for about 2 minutes. Pour in the wine and simmer 2 minutes. Stir in the tomatoes and red pepper flakes, season with salt, cover and cook, stirring occasionally, until the liquid has reduced, about 10 minutes. Add the clams, cover, and cook until the shells open, about 5 minutes. Discard any that have not opened. Pour clams and all the juice into a large serving bowl. Sprinkle with more chopped fresh parsley and serve with plenty of crusty Italian bread.

Number Of Ingredients: 8

Ingredients:

  • 2 lbs. small clams such as littleneck or manila
  • 6 Tbl. olive oil
  • 3 cloves garlic, thinly sliced
  • 1 Tbl. finely chopped fresh Italian parsley, and more for garnish
  • 1/2 cup dry white wine
  • 1 lb. fresh grape tomatoes, cut in half
  • 1/4 tsp. red pepper flakes
  • salt to taste


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