Clams in White Wine

Clams cooked in white wine will surely captivate you with their flavor.

Details

  • Preparation Time: 28 minutes
  • Cooking Time: 16 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 2.5 kg Shellfish, oysters

  • 3 pieces Onion, raw

  • 3 pieces Carrot, fresh

  • 1 piece Leek

  • 1 bouquet Parsley, fresh

  • 2 spoons Butter, unsalted

  • 2.5 dl Alcohol, Wine, White

  • 2.5 dl Water

  • 0.25 teaspoons Salt, table

  • 1 pinch Spices, pepper, black

Steps

  1. First, sort the clams. Discard any open clams that do not close when touched. Thoroughly clean the clams under running water and scrub them. Then place them in cold water for 20 minutes to remove all the sand.

  2. Peel the onion, and clean the carrot and leek. Finely chop all the vegetables. Wash the parsley, dry it, and chop it finely.

  3. Place a pot on the stove and melt the butter in it. Add the onion to the pot and sauté it while stirring until it becomes translucent. Add the chopped vegetables and quickly sauté them, then add the chopped parsley. Pour in water and wine, and season with salt and pepper to taste.

  4. Drain the clams and add them to the pot with the other ingredients. Increase the heat and cook the clams for about 8 minutes until they open.

  5. Then place the clams on plates, and cook the sauce a bit longer to thicken it. Pour the prepared sauce over the clams and serve the dish.

Nutrition Information (Per 100g)

  • Calories: 79.06 kcal
  • Fat: 2.28 g
    • Saturated Fat: 0.46 g
  • Carbohydrates: 5.32 g
    • Sugars: 0.8 g
  • Protein: 7.08 g
  • Fiber: 0.25 g

Advice

Clams must be completely fresh. A sign of freshness is tightly closed shells that only open during heating. Open shells or shells that do not open during cooking must be discarded, as they can cause severe poisoning.