Best Clams Steamed In Champagne Recipes

CLAMS STEAMED IN CHAMPAGNE

Steps:

• Heat oil in heavy large pot over medium-high heat.
• Add clams and cook two minutes, tossing gently.
• Stir in garlic and shallots.
• Add Champagne and cook three minutes. Cover and steam five minutes. Remove opened clams.
• Cover and cook remaining clams five more minutes; discard any that do not open.
• Transfer clams to bowls using slotted spoon.
• Boil liquid in pan until reduced to 2/3 cup, about five minutes.
• Reduce heat to low. Mix in parsley and lemon juice. Whisk in butter, one tablespoon at a time.
• Season with salt and pepper. Spoon sauce over clams and serve.

STEAMED CLAMS

Steps:

• Wash the clams thoroughly and remove any blemishes. They should have no odor. Heat oil in a large saucepan (with a cover) over medium heat and cook garlic and onion until translucent. Add the wine and let cook for a couple of minutes to combine the flavors. Add the clams and clam juice (or water) and cover the pan for about 10 minutes until the clams open. Discard any clams that do not open and remove clams to serving bowls. Season the juices in the pan with salt and pepper to make a sauce. Pour the sauce and melted butter over the clams.

WHITE WINE-STEAMED CLAMS

Steps:

• 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.