1/1 Photo of Clams Steamed in Champagne
These are terrific, some would even say, "romantic". From the November 1989 issue of Bon Appetit. I serve this over linguine.
My Private Note
Units: US | Metric
- 3 tablespoons olive oil
- 1 1/4 lbs small clams, scrubbed
- 4 garlic cloves, finely chopped
- 2 shallots, finely chopped
- 3/4 cup dry champagne (or other sparkling wine)
- 2 tablespoons fresh parsley, chopped
- 6 tablespoons unsalted butter, chilled, cut into tablespoon-sized pieces
- white pepper, freshly ground
- 1Heat oil in heavy large pot over medium-high heat.
- 2Add clams and cook two minutes, tossing gently.
- 3Stir in garlic and shallots.
- 4Add Champagne and cook three minutes. Cover and steam five minutes. Remove opened clams.
- 5Cover and cook remaining clams five more minutes; discard any that do not open.
- 6Transfer clams to bowls using slotted spoon.
- 7Boil liquid in pan until reduced to 2/3 cup, about five minutes.
- 8Reduce heat to low. Mix in parsley and lemon juice. Whisk in butter, one tablespoon at a time.
- 9Season with salt and pepper. Spoon sauce over clams and serve.
Browse Our Top Clams Recipes
Nutritional Facts for Clams Steamed in Champagne
Serving Size: 1 (232 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 396.1
- Calories from Fat 259
- Total Fat 28.8 g
- Saturated Fat 12.4 g
- Cholesterol 94.0 mg
- Sodium 86.9 mg
- Total Carbohydrate 7.6 g
- Dietary Fiber 0.1 g
- Sugars 0.4 g
- Protein 18.8 g