Steamed Clams with Fresh Mint

Name: Steamed Clams with Fresh Mint
Prep time: 23 min
Cook time: 23 min
Total time: 23 min
Yield: 6
Cuisine: Global
Ingredients: 118 milliliters (1 stick) melted butter; 473 milliliters clam juice or water; 72 fresh clams (littlenecks or middlenecks, your choice); 59 milliliters chopped fresh mint leaves; 59 milliliters chopped fresh parsley leaves; 4 cloves chopped garlic; 3 Tbsps grapeseed oil; 1 large onion, chopped; 6 servings Salt and pepper; 237 milliliters white wine

Watching your figure? This gluten free and pescatarian recipe has 291 calories, 5g of protein, and 23g of fat per serving. This recipe covers 9% of your daily requirements of vitamins and minerals. This recipe serves 6. If you have butter, grapeseed oil, onion, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 23 minutes.

Instructions

Wash the clams thoroughly and remove any blemishes. They should have no odor.

Ingredients you will need

Clams

Heat oil in a large saucepan over medium heat and cook garlic and onion until translucent.

Ingredients you will need

Garlic

Onion

Cooking Oil

Equipment you will use

Sauce Pan

Add the wine, parsley, and mint, and let cook for a couple of minutes to combine the flavors.

Ingredients you will need

Parsley

Mint

Wine

Add the clams and clam juice and cover the pan for about 10 minutes until the clams open. Discard any clams that do not open and remove clams to serving bowls. Season the juices in the pan with salt and pepper to make a sauce.

Ingredients you will need

Salt And Pepper

Clam Juice

Clams

Sauce

Equipment you will use

Bowl

Frying Pan

Pour the sauce and melted butter over the clams.

Ingredients you will need

Butter

Clams

Sauce

Equipment

Sauce Pan

Bowl

Frying Pan

Ingredients

Servings:

118milliliters

(1 stick) melted butter 473milliliters

clam juice or water 72

fresh clams (littlenecks or middlenecks, your choice)59milliliters

chopped fresh mint leaves 59milliliters

chopped fresh parsley leaves 4cloves

chopped garlic 3Tbsps

grapeseed oil 1large

onion, chopped 6servings

Salt and pepper 237milliliters

white wine

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.