Clams with Garlic Sauce

Name: Clams with Garlic Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 Tbsp balsamic vinegar; 57 grams 1/4 cup butter or margarine; 72 clams in shells (about 2 in. wide), suitable for steaming, scrubbed; 59 milliliters dry white wine; 59 milliliters fat-skimmed chicken broth; 2 heads garlic (about 6 oz. total); 454 grams loaf sourdough bread

Clams with Garlic Sauce might be just the main course you are searching for. This recipe covers 20% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 20g of protein, 14g of fat, and a total of 499 calories. This recipe serves 4. If you have garlic, sourdough bread, wine, and a few other ingredients on hand, you can make it. To use up the balsamic vinegar you could follow this main course with the Skinny Strawberry Ice Cream as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Place garlic on a flat surface. Press each head firmly to separate cloves. Discard root end and loose peels; do not peel cloves. Thread cloves, touching, onto thin metal skewers.

Ingredients you will need

Clove

Garlic

Equipment you will use

Metal Skewers

Lay skewers on a barbecue grill over a solid bed of very hot coals or high heat on a gas grill (you can hold hand over grill only 2 to 3 seconds); close lid on gas grill. Turn as needed until garlic is soft when pressed and peels are charred, about 10 minutes.

Ingredients you will need

Garlic

Equipment you will use

Skewers

Grill

When cool enough to touch, in 3 to 4 minutes, push garlic off skewers and squeeze cloves from peels; discard peels.

Ingredients you will need

Clove

Garlic

Equipment you will use

Skewers

In a blender or food processor, whirl garlic, butter, wine, broth, and vinegar until pureed.

Ingredients you will need

Vinegar

Butter

Garlic

Broth

Wine

Equipment you will use

Food Processor

Blender

Scrape into a 5- to 6-quart pan.

Equipment you will use

Frying Pan

Add clams; cover pan.

Ingredients you will need

Clams

Equipment you will use

Frying Pan

Bring to a boil over high heat (see notes) and cook until clams open, about 10 minutes. Ladle clams and broth into wide bowls.

Ingredients you will need

Broth

Clams

Equipment you will use

Bowl

Ladle

Serve with chunks of bread to dip into sauce.

Ingredients you will need

Bread

Dip

Equipment

Ingredients

Servings:

1Tbsp

balsamic vinegar 57grams

1/4 cup butter or margarine 72

clams in shells (about 2 in. wide), suitable for steaming, scrubbed 59milliliters

dry white wine 59milliliters

fat-skimmed chicken broth 2heads

garlic (about 6 oz. total)454grams

loaf sourdough bread

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are great choices 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. The Hindsight Wines Chardonnay with a 4.5 out of 5 star rating seems like a good match. It costs about 26 dollars per bottle.

Hindsight Wines Chardonnay

Our 2018 Chardonnay is sourced from vineyards in Carneros and Oak Knoll. Fermented in stainless steel, then aged three months on the lees in neutral French oak, the wine shows great acidity, weight and mouth-feel. This 100% Chardonnay shows acidity normally reserved for stainless only wines. This is a beautifully balanced Chardonnay.