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Clams with Garlic Sauce

Source: Food & Wine
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Rating: 5   Reviews: 2 See Reviews
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Active Time:  20 Minutes
Total Time:  1 Hour 5 Minutes
  4 Servings
Garlic, parsley and chile brighten this dish of tender clams. Soaking the clams in water laced with cornmeal helps remove any sand they might contain.
For the Clams:
Three dozen littleneck clams, scrubbed
1/2 cup cornmeal
1 tablespoon kosher salt
1/4 cup olive oil
1 small onion, minced
1/2 cup dry white wine
1 tablespoon fresh lemon juice
1 small dried red chile
2 bay leaves
1/4 teaspoon hot paprika
Freshly ground black pepper
For the Sauce:
4 garlic cloves, minced
1/4 cup plus 2 tablespoons minced fresh parsley
A few saffron threads
1/2 cup fish stock or 1/4 cup bottled clam juice diluted with 1/4 cup of water
Clams with Garlic Sauce Recipe at
In a bowl, cover the clams and cornmeal with water; add the salt. Soak for 45 minutes; drain and rinse. Heat the oil in a nonreactive skillet. Add the onion and cook over moderate heat until translucent. Add the clams, wine, lemon juice, chile, bay leaves, paprika and pepper. Cover and cook over high heat, stirring; remove the clams as they open.

In a blender or mini-processor, puree the garlic with 5 tablespoons of the parsley and the saffron. Add the fish stock and the garlic mixture to the skillet and cook until the sauce is slightly thickened, about 1 minute.

Divide the clams among 4 soup plates, spoon the garlic sauce on top and garnish with the remaining 1 tablespoon parsley.

The garlicky clams might be paired with a number of whites, but the sharpness of the vinaigrette would diminish the taste of rich, round bottlings. Stick with tart, simple whites, such as those from Spain, notably the 1993 Conde de Valdemar Blanco en Barrica or the 1994 Albari–o Lagar de Cervera.

Recipe reprinted by permission of Food and Wine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Easy Wine-Sauce Mains
 Garlicky Appetizers
Nutrition Facts per Serving
Yield:   4 Servings
Calories: 265
Fat. Total: 15g
Fiber: 2g
Carbohydrates, Total: 20g
Sodium: 1556mg
% Cal. from Fat: 51%
Cholesterol: 28mg
Protein: 13g
Spotlight Recipe Review See all 2 reviews »

Rating: 5
by: Bill, MI Reviewed: 09/13/2006
This dish is excellent. I especially like clams.
I have embellished this dish by serving it with saffron rice pilaf.(my own creation.) and a tiny sprig of fresh tyme atop of each clam and sprinkled sparingly with mild paprika. Looks good too.....
Dr. Bill
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