Prep 20 mins
Cook 20 mins
These are terrific, some would even say, "romantic". From the November 1989 issue of Bon Appetit. I serve this over linguine.
- 44.37 ml olive oil
- 566.99 g small clams, scrubbed
- 4 garlic cloves, finely chopped
- 2 shallots, finely chopped
- 177.44 ml dry champagne (or other sparkling wine)
- 29.58 ml fresh parsley, chopped
- 88.74 ml unsalted butter, chilled, cut into tablespoon-sized pieces
- white pepper, freshly ground
- Heat oil in heavy large pot over medium-high heat.
- Add clams and cook two minutes, tossing gently.
- Stir in garlic and shallots.
- Add Champagne and cook three minutes. Cover and steam five minutes. Remove opened clams.
- Cover and cook remaining clams five more minutes; discard any that do not open.
- Transfer clams to bowls using slotted spoon.
- Boil liquid in pan until reduced to 2/3 cup, about five minutes.
- Reduce heat to low. Mix in parsley and lemon juice. Whisk in butter, one tablespoon at a time.
- Season with salt and pepper. Spoon sauce over clams and serve.
This was amazing! I used 2 dozen littleneck clams. When we were done with the clams we used toast to soak up more of the broth. I may try less olive oil and butter in the future just to cut back on the calories but it was good just the way it was!
Yes, these are terrific! Easy to make, too. Just to cut some fat, I on/y used 1 tbsp of olive oil and 4 tbsp of butter. The clams have lots of flavor and look pretty on a platter. Thanx for a new way to pepare clams!