Serves 4 (serving size: about 9 clams, about 1/4 cup liquid, and 1 bread slice)
Photo: Iain Bagwell
2 tablespoons olive oil
6 garlic cloves, sliced
1/4 cup finely chopped shallots
3/4 cup dry white wine
1/4 cup clam juice
1 tablespoon chopped fresh thyme
1/4 teaspoon crushed red pepper
2 1/2 pounds small clams in shells (such as Manila or littleneck), scrubbed
2 tablespoons unsalted butter
1/3 cup chopped fresh parsley
4 (1-oz.) slices crusty whole-grain bread and 4 lemon wedges
Est. added sugars 1g
How to Make It
Heat oil in a large Dutch oven over medium. Add garlic and shallots; cook 8 minutes or until shallots are soft. Increase heat to medium-high. Add wine, clam juice, thyme, and red pepper; bring to a boil. Boil 3 minutes. Add clams; cover and cook 4 to 5 minutes or until shells open. Discard any unopened shells. Stir in butter and parsley; serve with bread and lemon wedges.
Sidney Fry, MS, RD
You May Like
Subscribe & Save
Subscribe today and save 78% off the cover price.
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.