1 Steamed Clams in Garlic-Wine Sauce

I have been anxiously watching, checking and tapping these clams for the past day in my fridge, hoping, hoping, hoping that I hadn't inadvertently killed them.  I'm happy to report all but four were alive and kicking...err, well, alive.

Steamed Clams in Garlic-Wine Sauce

5 lbs Littleneck clams
2 Tbs olive oil
4 Tbs butter
6 cloves garlic, minced
1 large shallot, minced
1 cup dry white wine
1 Tbs oregano
1 Tbs parsley
red pepper flakes to taste


Start with 5 lbs of fresh, live Littleneck clams, scrubbed clean (btw, 5 lbs sounds like a heck of a lot, but it's mostly shell.  This amount fed two adults.)  Make sure all clams are tightly closed, otherwise, discard.

In a large, hot pan add olive oil, and a good chunk of butter, as well as garlic, shallot, oregano, parsley and red pepper flakes.  Sautee for about a minute.  Then add your wine, and let that reduce down to about half.

Toss in your unsuspecting clams, then cover and let steam for about 10-15 minutes.

After the majority of your clams are nice and open (discard any that do not open!) sprinkle clams with more parsley, then divide clams into two large bowls, and ladle sauce over them all.  Keep a trash bowl close on hand for empty shells.

Now, I served these clams with spaghetti squash.  I buttered the pan, salt and peppered the cut squash, and put each half cut-side down on the pan and baked in the oven at 350 for 45 minutes, then let it cool enough to shred with a fork.  I reserved some clam sauce and sauteed the strands in that for a great flavor.

Happy clams!

This would also be excellent topped with some Parm.