Ingredients for Clams With White Wine
- 1.5 pounds littleneck clams, scrubbed and soaked in salt water
- 2 cloves garlic, minced
- 1 medium yellow onion, finely chopped
- 1/4 cup chopped fresh parsley
- Breadcrumbs
- White Wine
- 1/4 cup water
- Limes
- 2 tablespoons extra virgin olive oil
- Salt to taste
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How to Make Clams With White Wine
- Scrub the clams vigorously under cold running water. Soak them in a bowl of cold, salted water (about 1 tablespoon salt per quart of water) for 15 minutes to purge any sand.
- Drain the clams thoroughly.
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
- Add the minced garlic and cook for another minute until fragrant.
- Add the clams to the pot. Cover and cook for about 8-10 minutes, or until most of the clams have opened. Stir occasionally.
- Stir in the lime juice, white wine, parsley, and water. Bring to a simmer and cook for another 5 minutes.
- Discard any clams that have not opened.
- Stir in the bread crumbs. Cook for 1-2 minutes, or until the bread crumbs are lightly toasted.
- Season with salt to taste.
- Serve immediately over cooked rice. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
8g
Fat
1g
Carbs
5g
