Clams in White Wine Sauce
Tender clams infused with garlic, red pepper flakes, and white wine, served with a crusty bread for a delightful seafood dish.
Ingredients
- 15 little neck clams
- 5 cloves garlic sliced thin
- ½ cup white wine
- ¼ cup super fine bread crumbs
- 1 cup water
- 1 tablespoon red pepper flakes (or to taste)
- 3 tablespoons olive oil
- ¼ cup fresh parsley for topping, optional
- ¼ cup fresh cilantro for topping, optional
Instructions
- Wash and debeard the clams. Discard any that are already open or don't close when tapped.
- Heat the olive oil in a small pan over medium-high heat. Slice the garlic and add it to the pan with the red pepper flakes.
- Pour in the breadcrumbs to the pan and let them soak up the flavors of the garlic-infused oil.
- Infuse the lemon slices with the wine (either let them sit overnight or add the juice directly).
- Add the clams to the pan followed by the infused wine and water.
- Bring the mixture to a boil and cover. Let it steam for 5-8 minutes or until all of the clams have opened.
- Top the cooked clams with parsley and cilantro, if desired. Discard any unopened clams.
- Place the opened clams into small bowls and pour the white wine sauce over them. Serve the clams alongside crusty bread and enjoy!
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