White Wine-Steamed Clams

If you have approximately 25 minutes to spend in the kitchen, White Wine-Steamed Clams might be a spectacular gluten free, primal, and pescatarian recipe to try. This recipe makes 10 servings with 312 calories, 11g of protein, and 24g of fat each. For $1.55 per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. 303 people have tried and liked this recipe. A mixture of fresh parsley, garlic, manila clams, and a handful of other ingredients are all it takes to make this recipe so tasty. It is brought to you by Foodnetwork. Taking all factors into account, this recipe earns a spoonacular score of 47%, which is pretty good. Steamed Clams in White Wine, Steamed Littleneck Clams with White Wine Sauce, and Steamed Clams in Wine and Chorizo are very similar to this recipe.

Servings: 10

Preparation duration: 15 minutes

Cooking duration: 10 minutes

 

Ingredients:

1/2 cup chopped fresh parsley

8 cloves garlic, thinly sliced

Kosher salt and freshly ground pepper

10 to 12 pounds (about 100) littleneck or Manila clams, scrubbed

4 shallots, thinly sliced

Thyme sprigs, for garnish

2 1/2 sticks unsalted butter, sliced

2 cups white wine

Equipment:

grill

bowl

aluminum foil

Cooking instruction summary:

Preheat a grill to medium. Make the foil packets: Tear off twenty 20-inch-long pieces of heavy-duty foil. For each packet, stack 2 sheets of foil and pull up the edges to form a bowl shape; put about 10 clams in each packet. Divide the shallots, garlic and parsley among the packets. Drizzle each with about 3 tablespoons wine and top with 2 tablespoons butter; season with salt and pepper. Gather the edges of the foil at the top and crimp to seal. Place the packets on the grill and cook 10 to 12 minutes, or until the clams open. (Discard any unopened clams.) Serve straight from the packet; garnish with thyme. Photograph by Steve Giralt

 

Step by step:


1. Preheat a grill to medium. Make the foil packets: Tear off twenty 20-inch-long pieces of heavy-duty foil. For each packet, stack 2 sheets of foil and pull up the edges to form a bowl shape; put about 10 clams in each packet.

2. Divide the shallots, garlic and parsley among the packets.

3. Drizzle each with about 3 tablespoons wine and top with 2 tablespoons butter; season with salt and pepper. Gather the edges of the foil at the top and crimp to seal.

4. Place the packets on the grill and cook 10 to 12 minutes, or until the clams open. (Discard any unopened clams.)

5. Serve straight from the packet; garnish with thyme.

6. Photograph by Steve Giralt


Nutrition Information:

Quickview
312k Calories
10g Protein
23g Total Fat
6g Carbs
5% Health Score
Limit These
Calories
312k
16%

Fat
23g
36%

  Saturated Fat
14g
92%

Carbohydrates
6g
2%

  Sugar
1g
1%

Cholesterol
81mg
27%

Sodium
611mg
27%

Alcohol
4g
27%

Get Enough Of These
Protein
10g
22%

Vitamin B12
7µg
129%

Vitamin K
51µg
49%

Selenium
21µg
31%

Vitamin A
1168IU
23%

Phosphorus
161mg
16%

Manganese
0.19mg
10%

Iron
1mg
9%

Vitamin E
1mg
8%

Vitamin C
5mg
7%

Magnesium
22mg
6%

Calcium
50mg
5%

Vitamin B6
0.1mg
5%

Potassium
132mg
4%

Zinc
0.53mg
4%

Folate
12µg
3%

Copper
0.06mg
3%

Vitamin B2
0.05mg
3%

Vitamin D
0.42µg
3%

Vitamin B5
0.21mg
2%

Fiber
0.48g
2%

Vitamin B3
0.38mg
2%

Vitamin B1
0.03mg
2%

covered percent of daily need
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