I Drink While I Cook - Clams in White Wine Sauce

Time:

1 hour

 

Serving: 

3-4

 

Level:

Medium Difficulty

 

Ingredients:

½ cup water

2 lbs raw fresh clams in the shell

3 tbsp salted butter

1 tbsp extra virgin olive oil

1 lb Kumato (or cherry) tomatoes

2 tsp sea salt

1/3 cup chopped green onions

3 cloves crushed garlic

2 tbsp pickled capers

1.5 cups dry white wine

½ cup fresh squeezed lemon juice (3-4 large lemons)

¼ cup chopped Italian parsley

 

Directions:

 

Clean the clams by filling a large bowl with cold water (about 1.5 quarts) and add ½ cup of flower. Stir together and add the clams. Using your hand, whirl around the water and clams helping to remove dirt and sand. Soak for about 30 minutes and rinse off. Remove the beards from the clams and throw away any that are not tightly closed shut.

 

In a large pot over medium heat, melt 3 tbsp of butter and add the olive oil. Add the tomatoes and season with salt sautéing until the tomatoes begin to burst (about 5 minutes). Add the green onions, crushed garlic, and pickled capers. Sautee for about 2-3 minutes until the sauce begins to thicken and the capers become aeromantic.  

 

Add the white wine and lemon juice and stir. Bring to a low boil  and add the clams. Cover the pot and steam the clams for about 5 minutes. Once the clams have steamed remove ones that have not opened. Add the chopped parsley and toss the clams in the white wine sauce.

 

Serve over fettucine or linguini or enjoy by itself.