White Wine Steamed Clams

Gourmet's Adventures with Ruth: Season One: Jon Rowley's Seattle

  • Active time:10 min
  • Start to finish:20 min
Jon Rowley, Seattle, WA
October 2009
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  • 1 tablespoon olive oil
  • 1/3 cup sliced shallot (about 1 medium)
  • 2 garlic cloves, minced
  • 1/2 cup dry white wine
  • 5 lbs hard-shelled clams such as littlenecks
  • Heat oil in a 3 1/2- to 4-qt heavy pot over medium heat until it shimmers, then cook shallot and garlic, stirring occasionally, until shallot is softened, about 3 minutes.
  • Add wine and bring to a simmer, then add clams and cook, covered, stirring occasionally, until clams open wide, 8 to 10 minutes.
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