Steamed Clams in White Wine: A Refreshing and Rich Broth Recipe
#ClamRecipe #VongoleStyle #EasySteamedClams #WhiteWineClams #PastaSauceHack
Don’t let those leftover clams go to waste! Today, we’re making a delightful ‘Steamed Clams in White Wine,’ a dish perfect for a simple yet elegant meal. Using an affordable bottle of dry white wine, combined with butter and olive oil, we create a wonderfully refreshing and deeply flavorful broth. The preparation is incredibly straightforward – clams and wine are the stars, complemented by a touch of spice from red and chili peppers, and the essential aromatics of garlic and scallions. A hint of herbs, salt, and pepper rounds out the flavor profile. This simple dish elevates to a gourmet experience, perfect for enjoying with a glass of wine. Pro tip: The leftover broth is fantastic for making Vongole pasta – just add cooked pasta noodles!
Main Ingredients- 2kg Fresh Clams (e.g., Manila clams)
- 2 King Oyster Mushrooms
- 4 cloves Garlic
- 1 Red Chili Pepper
- 3 Green Chili Peppers
- 5 Tbsp Dry White Wine
- 3 Tbsp Garlic Herb Salt (or salt and minced garlic)
- 1 tsp Dried Basil
- 1 tsp Black Pepper
- 1 tsp Dried Rosemary
- 3 Tbsp Olive Oil
- 2 Tbsp Butter
- 1 cup Broth (seafood or vegetable)
Optional Ingredients- 2 pieces White Fish Fillet (e.g., sole or flounder), cut into pieces
- 2 pieces White Fish Fillet (e.g., sole or flounder), cut into pieces
Cooking Instructions
Step 1
Heat olive oil and butter in a wide pan over medium-low heat. Once the butter begins to melt, add thinly sliced garlic, chopped red chili pepper, green chili peppers, and chopped scallions. Sauté until fragrant, being careful not to burn the garlic. This step infuses the oil with aromatic flavors.
Step 2
Add the thoroughly purged and rinsed clams to the pan. Spread them out in a single layer as much as possible.
Step 3
Sauté the clams briefly with the vegetables and aromatics for about 1 minute. This helps the clams absorb the flavors of the butter and vegetables.
Step 4
Add the sliced king oyster mushrooms and continue to sauté. The mushrooms will absorb the flavorful oil, adding a nice texture and taste.
Step 5
Gently place the pieces of white fish fillet into the pan. Fish cooks very quickly, so you can also add it closer to the end when the clams start opening.
Step 6
Sprinkle the garlic herb salt (or regular salt), black pepper, dried basil, and dried rosemary over the ingredients. These herbs help to eliminate any fishy odors and enhance the overall flavor profile.
Step 7
Pour in the white wine and the prepared broth over high heat. Bring to a vigorous boil to allow the alcohol from the wine to evaporate and to cook the ingredients quickly. Covering the pan with a lid will help steam the clams effectively.
Step 8
Continue to boil until all the clams have opened wide and the broth has developed a rich, savory flavor. Since the fish cooks very fast, turn off the heat as soon as the clams are fully open; overcooking can make the fish fall apart. Taste the broth and adjust seasoning with salt if needed.
Step 9
Serve the steaming hot ‘Steamed Clams in White Wine’ generously in a bowl, making sure to include plenty of the flavorful broth. This dish is complete with its refreshing and slightly spicy broth! For an extra treat, serve with crusty bread to soak up the delicious broth, or use the leftover sauce to create a delicious Vongole pasta by simply adding cooked pasta noodles. Enjoy this dish in two wonderful ways!
