Little Neck Clams with White Wine Cream Sauce

643

1822

490

ovember

Little Neck Clams with White Wine Cream Sauce

Here is an elegant meal or appetizer, that takes not more than minutes to whip up. Warm, rich and creamy, it is a great recipe to keep in mind for winter holidays. Serve it with crusty bread for soaking up the outrageously good sauce left behind, or serve the whole thing over pasta for a more substantial dish.


	Little Neck Clams with White Wine Cream Sauce by Catie Schwalb Makes four appetizers, or two main courses, or four main courses if served on pasta. 3 dozen little neck clams, cleaned (see information on how to clean clams here) 2 tablespoons butter 2 tablespoons olive oil 3 cloves garlic, thinly sliced 2 shallots, minced ½ cup dry white wine ½ cup heavy cream, reduced slightly ¼ cup fresh parsley, chopped 1 tablespoon lemon zest -no salt- (the clams should be plenty salty) Heat butter and oil together in large, lidded, heavy bottomed pot. Add garlic and shallots and saute until fragrant over medium-high heat. Gently add clams and white wine, and cover. Allow the clams to cook in the wine mixture, in the covered pot, until opened, about five minutes. When all, or the majority, of the clams have opened, carefully remove them from the pot with a slotted spoon and cover them to keep warm. Discard any clams that have remained closed. Add the reduced cream to the wine clam broth in the pot, and continue to reduce a bit for a couple of minutes, over medium-low heat, if the sauce feels to thin. Return the clams to the pot and gently mix to evenly cover with the sauce. Sprinkle with fresh parsley and lemon zest. Serve immediately, either with bread or add cooked pasta to the pot and portion out dishes.

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Catie Baumer Schwalb is a chef, food writer and photographer, who splits her life between the city and the country. Not too long ago Catie was a New York City based actress and playwright for more than a decade. She has her Master of Fine Arts from the National Theater Conservatory, and her Grand Diplôme in classic culinary arts from the French Culinary Institute in New York City. ... Read More ≫

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