Clam Beurre Blanc Recipe
Steamer clams cooked in clam white wine broth with Boursin herbs, served with crostini points
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Clams and Broth
Crostini
Method
Preparation of Clams
- 1
Rinse the steamer clams under cold water to remove any sand or debris. Discard any clams that are open and do not close when tapped.
- 2
In a large pot, combine the white wine, minced shallots, and cleaned clams. Cover and cook over medium heat until the clams open, about 5-7 minutes.
- 3
Remove the clams from the pot and set aside. Strain the cooking liquid to remove any impurities.
- 4
- 5
Add chopped parsley, salt, and black pepper to taste. Return the clams to the sauce and stir to coat.
Preparation of Crostini
- 6
Preheat the oven to 400°F (200°C).
- 7
Arrange baguette slices on a baking sheet. Brush one side with olive oil.
- 8
Bake for 5-7 minutes or until golden brown. Remove from the oven and rub the toasted side with the cut garlic clove.
Serving
- 9
Serve the clams in the Boursin beurre blanc sauce with crostini points alongside for dipping.