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Clams with White Wine Sauce Recipe

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This recipe for Clams with White Wine Sauce is from Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb Little Neck Clams.
3 Tbsp Olive Oil (extra virgin if you have it)
3 Cloves of Garlic sliced or diced
1 Onion chopped
1/2 Cup of White Wine (a good Cabernet is good)
1 Tbsp Chopped Parsley
1 Tbsp Butter
Salt and Pepper to taste

1/2 lb Linguine

Soak:
3/4 Cup Cornmeal
1/3 Cup Salt per Gallon of Water
Directions:
Directions:
Scrub clams with a stiff bristle brush under cold tap then place them in a large pot and cover with cold water. Add Cornmeal and Salt letting them soak for about 1/2-1 hour. The salt helps the clams to open and the cornmeal helps to pull out the to sand other gunk you don't want to eat from the stomachs of the clams. It also helps to whiten the clam meat. Any clams that don't open should be thrown away! They were already dead and can be toxic.

Fill a medium pot with water and bring it too a boil. Make sure there is more than enough to cover your clams as some will boil off before you cook them. After the water starts boiling place the clams inside and reduce your heat to medium and let them steam for 5-7 minutes. Remove the clams and set aside. Strain the juice from the pot through a coffee filter or something just to make sure there is no dirt. If you ladle it out it decreases that amount of sand you get. You need to save about 3/4-1 Cup of this juice (clam liquor)

In a large pan add the Olive Oil, Garlic, and Onion THEN turn to a Medium High heat. Once the Garlic starts to turn golden brown and the Onion becomes translucent (about 1 minute) add your Wine and Clam Liquor. Let this cook for about 2 minutes on High heat. Add your Clams and Butter. Season with Salt and Pepper to your liking. Cover for about 1-1 1/2 minutes.

Place this on a bed of cooked Linguine sprinkle the chopped parsley over this and stir and serve.
Number Of Servings:
Number Of Servings:
2-3
Preparation Time:
Preparation Time:
1-2 hours

 

 

 

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