Friday, November 30, 2007

Steamed Clams in White Wine Cream Sauce

Okay, so this isn't my dish. It's just a giant barrier reef clam that looks like she's puckering up to make sweet sweet love to you. Then devour you whole.

My dish had itty bitty littleneck clams, 30 to be exact, and that fed two people with a side dish of salad and roasted veggies. Next time I'm going to add shallots or sweet onions to this dish to give the sauce a little more body--it tasted great, but since it is served with garlic bread, the sauce should be more robust.

30 littleneck clams (other varieties are fine)
1.5 cups dry white wine
3 tbsp butter or extra-virgin olive oil
3 cloves garlic minced/smashed (and, as I suggested, some diced shallots or onions)
1/2 cup heavy cream
salt and pepper to taste
garlic bread

Sautee the garlic and/or onions in the butter, stopping them from burning with the white wine, then throw in the clams and cover to simmer for 10-15 min. Scoop out clams and ladle them into your serving bowls, then finish the sauce by adding the cream and cooking it down to a slightly thick sauce. I added a little cornstarch to thicken mine. Ladle sauce back over the clams and serve with the bread.

It was actually pretty darn good. Next time I'll probably try a bigger clam, and maybe just butter and wine, and try to thicken it without all the extra fat. But hell, we ate it with a salad and roasted cauliflower, how freakin' healthy is that?

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