Red Meat Allergy Friendly White Wine Steamed Clams
Total time30 min
Prep time15 min
Cook time15 min
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Learn more →Ingredients
4 servings
- 4 lbs littleneck clams, scrubbed
- 4 tbsp unsalted butter
- 2 tbsp olive oil
- 4 medium shallots, thinly sliced
- 5 garlic cloves, thinly sliced
- ½ tsp red pepper flakes
- 1 ½ cups dry white wine (such as pinot grigio or sauvignon blanc)
- ¼ cup fresh flat-leaf parsley, roughly chopped
For serving
- 1 lemon, cut into wedges
- crusty bread, for serving (optional)
Instructions
- 1
Place the scrubbed clams in a large bowl of cold water and let them sit for 5 minutes, then lift them out and discard any with cracked shells or that remain open when tapped.
- 2
Melt 2 tbsp butter with the olive oil in a large pot or Dutch oven over medium heat until the butter is foamy and the fat shimmers.
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