Clams in Lemon Butter Sauce

Name: Clams in Lemon Butter Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 2
Cuisine: Global
Ingredients: 118 milliliters butter, cut into pieces; 355 milliliters Chablis or other dry white wine; 3 Tbsps cornmeal; 2 Tbsps minced fresh parsley; 2 cloves garlic, minced; 2 Tbsps minced green onions; 0 teaspoons ground white pepper; 59 milliliters fresh lemon juice; 2 teaspoons grated lemon rind; 2 kilograms littleneck clams; 237 milliliters chopped onion; 0 teaspoons salt; 2 Tbsps chopped shallots

Clams in Lemon Butter Sauce might be just the main course you are searching for. This gluten free and pescatarian recipe serves 2. One serving contains 786 calories, 24g of protein, and 48g of fat. Head to the store and pick up green onions, ground pepper, cornmeal, and a few other things to make it today. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Scrub clams thoroughly, discarding any that are cracked or open.

Ingredients you will need

Clams

Place clams in a large bowl; cover with cold water, and sprinkle with cornmeal.

Ingredients you will need

Cornmeal

Clams

Water

Equipment you will use

Bowl

Let stand 30 minutes.

Drain and rinse clams; set aside. Discard cornmeal.

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Cornmeal

Clams

Combine clams, chopped onion, shallots, and wine in a large Dutch oven. Bring to a boil; cover, reduce heat, and simmer 6 minutes or until most clams are open.

Ingredients you will need

Shallot

Clams

Onion

Wine

Equipment you will use

Dutch Oven

Remove clams to a serving bowl as they open; keep warm. Discard any unopened clams. Bring remaining liquid to a boil; cook over high heat until reduced to 1 cup.

Ingredients you will need

Clams

Equipment you will use

Bowl

Pour liquid through a sieve.

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Sieve

Pour strained liquid into a medium saucepan.

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Sauce Pan

Bring liquid to a boil; reduce heat to simmer. Stir in lemon rind, lemon juice, and garlic.

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Lemon Juice

Lemon Peel

Garlic

Remove from heat; add butter and remaining ingredients. Stir with a whisk until butter melts.

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Butter

Equipment you will use

Whisk

Pour sauce over clams.

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Clams

Sauce

Serve immediately.

Equipment

Ingredients

Servings:

118milliliters

butter, cut into pieces 355milliliters

Chablis or other dry white wine 3Tbsps

cornmeal 2Tbsps

minced fresh parsley 2cloves

garlic, minced 2Tbsps

minced green onions 0teaspoons

ground white pepper 59milliliters

fresh lemon juice 2teaspoons

grated lemon rind 2kilograms

littleneck clams 237milliliters

chopped onion 0teaspoons

salt 2Tbsps

chopped shallots

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are my top picks for Clams. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. You could try A to Z Chardonnay. Reviewers quite like it with a 4.2 out of 5 star rating and a price of about 15 dollars per bottle.