White Wine Poached Clams Recipe

Time40m

Serves4

White Wine Poached Clams with Chimichurri, Crispy Pig Jowl and Capers.

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Ingredients

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Main Ingredients

2 pounds Clams

2 tablespoons olive oil

Method

Cooking Instructions

Prepare the Clams

Rinse the clams under cold water to remove any grit. Soak them in salted water for 30 minutes to help purge any sand. Drain and set aside.

Cook the Pig Jowl

In a large pot, heat olive oil over medium heat. Add the diced pig jowl and cook until crispy, about 5-7 minutes. Remove and drain on paper towels.

Sauté Aromatics

In the same pot, add minced garlic and diced shallots. Sauté until fragrant and translucent, about 3-4 minutes.

Poach the Clams

Add the clams to the pot along with white wine, cover, and cook for about 5-7 minutes or until the clams have opened. Discard any that remain closed.

Make Chimichurri

In a bowl, combine chopped parsley, oregano, red wine vinegar, red pepper flakes, salt, and black pepper. Mix well and set aside.

Serve

Place the poached clams in a serving dish, drizzle with chimichurri, and top with crispy pig jowl and capers. Enjoy!