Clams in White Wine Recipe

Clams in White Wine Recipe

  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, minced
  • 2¼ lb (1kg) littleneck clams, soaked for 1 hr, drained, and scrubbed well
  • ½ cup dry white wine
  • 1 tsp chopped thyme
  • 2 bay leaves
  • 1 tbsp chopped parsley
  1. Heat the oil in a large saucepan. Add the onion and garlic and cook, stirring often, for 4–5 minutes, until tender and translucent.
  2. Add the clams, wine, thyme, and bay leaves, and stir well. Cover and cook, shaking the pan occasionally, about 4 minutes or until the clams have opened.
  3. Uncover and cook for another few minutes, until the sauce has lightly thickened.
  4. Sprinkle with parsley. Transfer the clams and the sauce to soup bowls, and serve at once.
  5. Sprinkle with parsley. Transfer the clams and the sauce to soup bowls, and serve at once.
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