Steamed Clams Recipe
Littleneck clams steamed in a tomato & basil sauce or wine, garlic & butter.
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Ingredients
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Clams
Tomato & Basil Sauce
Wine, Garlic & Butter Sauce
Method
Preparing the Clams
- 1
Cleaning the Clams
Place the littleneck clams in a bowl of cold water and allow them to soak for about 30 minutes. This helps them expel any sand or grit.
Cooking the Sauce
- 2
Tomato & Basil Sauce Preparation
In a large saucepan, heat 2 tablespoons of olive oil over medium heat. Add 4 minced garlic cloves and sauté until fragrant, about 1 minute.
- 3
Adding Tomatoes
Add the canned diced tomatoes, 1 cup of fresh basil leaves, 1 teaspoon of salt, and 1 teaspoon of black pepper. Stir and let it simmer for about 10 minutes.
- 4
Wine, Garlic & Butter Sauce Preparation
In another saucepan, melt 4 tablespoons of unsalted butter over medium heat. Add 4 minced garlic cloves and sauté until fragrant.
- 5
Adding Wine
Pour in 1 cup of dry white wine and bring to a simmer. Add 1 teaspoon of salt and 1 teaspoon of black pepper. Let it simmer for 5 minutes.
Steaming the Clams
- 6
- 7
Serving
Once the clams are opened, remove them from the heat. Discard any clams that did not open. Serve hot with the sauce poured over them, and garnish with fresh parsley if using the wine sauce.