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Ingredients
0 servings
Steamed Clams
How to Make the Best
clams
Small, sweet, are cooked in a garlicky white wine and cream sauce to create the best sauce for sourdough bread dipping
3 tablespoonsbutter
divided
¼ cupminced garlic
¼ cupgreen onion
chopped
2 poundsclams
small, or cockles
1 ½ cupswhite wine
2chicken bouillon cubes
1 ½ cupswater
or 1 1/2 cups chicken broth
0.5juice of lemon
½ cupcream
or half and half
parsley
chopped, for garnish
Instructions
Step 1
In a large sauté pan over medium heat, melt 2 tablespoons of butter. Add the garlic and green onion and cook for 3-5 minutes or until softened, stirring occasionally. Add the cockles and cook for another 5 minutes. Add the white wine and bouillon cubes with water or the chicken broth. Bring to a boil then reduce to a rolling simmer and cook until the clams open up, stirring occasionally. Remove from the heat and stir in the lemon juice. Add the remaining tablespoon of butter and the cream and stir. Garnish with parsley and serve immediately. Serve with sourdough bread.
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