Clams in White Wine Broth
By Drjt
0 Picture
Ingredients
- • 3 pounds Manila or other tiny clams
- • 6 tablespoons extra-virgin olive oil, plus about 3 tablespoons for drizzling
- • 4 tablespoons unsalted butter, divided
- • 1 cup leeks, white, yellow and dark green parts, cut in medium dice
- • Pinch red chile flakes
- • 1 cup dry white wine (preferably the wine you'll drink with the dish)
- • 6 thick slices Italian peasant bread
- • 1 clove garlic, peeled and halved
- • Sea salt and freshly ground pepper
- • 2 tablespoons parsley, coarsely chopped
Details
Servings 6
Adapted from winespectator.com
Preparation
Step 1
1. Wash clams thoroughly, brushing off any surface dirt under cool running water. Set aside.
2. In a medium sauté pan, heat 6 tablespoons oil with 2 tablespoons butter, leeks and chile flakes. Sauté over medium heat, being careful not to brown the leeks.
3. Add white wine and clams, and cover pan to steam open the clams.
4. When all clams have opened, remove the lid, and increase the heat to reduce the liquid by one-third.
5. Meanwhile, grill or broil the bread until crisp, then immediately rub it with the garlic. Sprinkle with a little salt and a drizzle of olive oil. Set aside.
5. Check the seasoning of the clam broth, and make sure the alcohol taste is gone. If it is not, reduce a little further. Add salt and pepper to taste.
6. Stir in an additional 2 tablespoons butter, if desired, and the chopped parsley.
7. Serve immediately in soup plates with the grilled bread on the side, and the clams and broth drizzled with olive oil.
Review this recipe