Fresh Clams In White Wine With Garlic And Parsley
10m prep 7m cook 17m ready
Fresh clams are quickly steamed in a white wine and garlic broth, finished with parsley. A simple and elegant seafood dish.
Nutrition (per serving, estimated)
Estimated based off 6 of 9 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 198 mg
- Iron: 1.94 mg
- Magnesium: 30.4 mg
- Phosphorus: 170 mg
- Potassium: 473 mg
- Zinc: 1.26 mg
Let's Cook
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Step 1.
Heat 2 tbsp olive oil in a heavy saucepan over medium-low heat. Add the chopped onion and crushed garlic, and cook gently, stirring occasionally, until the onion has softened but not coloured, about 3–4 minutes.
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Step 2.
Increase the heat to high and add 50ml white wine and 50ml fish stock. Bring to a boil.
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Step 3.
Add the cleaned clams to the boiling liquid, cover the saucepan with a lid, and cook for 1 minute, or until the clams have opened. Shake the pan once or twice to help them cook evenly.
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Step 4.
Remove the lid and discard any clams that have not opened. Sprinkle with chopped parsley and season with salt and pepper to taste.
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Step 5.
Divide the clams and broth evenly among 4 warmed soup bowls. Serve immediately.
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