Elegant Steamed Clams with White Wine: A Taste of the Sea
#ClamRecipe #SteamedClams #WhiteWineClams #ItalianStyle #VongolePasta
Transform your leftover white wine into a sophisticated Italian-style steamed clam dish! This recipe features the savory essence of fresh clams infused with the aromatic notes of white wine, creating a deeply flavorful and refreshingly light broth. Enjoy these steamed clams as a standalone masterpiece, or for a delightful second act, use the rich broth to create a mouthwatering Vongole pasta. It’s a versatile dish perfect for special occasions or a cozy night in.
Main Ingredients- 800g Manila clams (or similar small clams)
- 600g Oriental clams (or cockles)
- 500g Cherry tomatoes
- 100g Oyster mushrooms
- 4 slices Bacon
- 4 pieces Butter
Cooking Instructions
Step 1
Begin by sautéing your prepared mushrooms and bacon in a pan with olive oil over medium heat until fragrant and lightly browned. Add the minced garlic and cook for another minute until aromatic. Then, add the halved cherry tomatoes and cook briefly until they just begin to soften. (Tip: This step can be prepared in advance, or you can use leftover sautéed mushrooms and bacon.)
Step 2
Thoroughly rinse the purged clams under cold running water 3-4 times to remove any sand or grit. Drain them well. Add the drained clams to the pan with the sautéed vegetables and bacon. Season with whole black pepper, garlic herb salt, dried basil, and dried rosemary. (Tip: For a simpler process, especially if you have mobility challenges, you can add all ingredients to the pan at once before cooking.)
Step 3
Once the ingredients are combined, place the butter pieces on top of the clams. Pour in the prepared broth (chicken, vegetable, or water). The butter will melt and add a rich layer of flavor.
Step 4
Increase the heat to high and add the white wine and whiskey. Cover the pan and let it simmer vigorously until all the clams have opened wide. This process allows the alcohol to evaporate, leaving behind the delightful aroma and flavor. (Tip: It’s crucial to let the alcohol fully evaporate to bring out the natural sweetness of the clams and create a truly deep, savory broth.)
Step 5
Once all clams are open, taste the broth and adjust the seasoning with more garlic herb salt if needed. The resulting broth will be incredibly rich and refreshing, with a hint of tomato acidity that keeps it light and clean. This is your exquisite Italian-style steamed clams with white wine!
Step 6
To make Vongole pasta, carefully remove the steamed clams from the pot. Add your cooked pasta to the remaining flavorful broth and sauté for a minute or two until the pasta is well coated and has absorbed some of the delicious broth.
Step 7
Serve the Vongole pasta by first placing the pasta in a bowl, then artfully arranging the steamed clams and vegetables on top. Ladle the remaining rich and flavorful broth over everything for a visually appealing and incredibly tasty dish.
