Swine & Sea — Littleneck Clams in White Wine — French Creole Recipe

Littleneck Clams in White Wine

Mussels in White Wine is a classic recipe with mussels steamed garlicky white wine sauce.It’s always a welcomed treat though I tend to prefer Littleneck clams over mussels. This Littleneck Clams in White Wine recipe begs for you to grab a chunk of baguette with some butter and then dip it in the sauce to soak it up.

Recipe

  • 3 lbs.

    littleneck clams

  • 1 Tbsp.

    olive oil

  • 1

    medium yellow onion , diced

  • 1

    fennel bulb , diced

  • 3

    garlic cloves , minced

  • 1 Tbsp.

    tomato paste

  • ½ cup

    dry white wine

  • 3 Tbsp.

    unsalted butter

  • 3 Tbsp.

    fresh lemon juice

  • ¼ cup

    Italian flat leaf parsley , finely chopped
    Step 1

  • In a large bowl, add the Littleneck Clams and fill with water shaking while it fills. Drain the dirty water. Fill the bowl once again and allow the clams to sit in the water for 1 hour, to allow the remaining dirt to remove from the clams.

    • Step 2

  • In a large pan, heat the olive oil over medium-high heat.

    • Step 3

  • Add the onion and fennel to the pan and season with Kosher salt and black pepper. Cook until softened, for about 5 minutes. Add the garlic and cook until fragrant, about 1 minute.

    • Step 4

  • Add the tomato paste, cook until it begins to dark, about 1 minutes. Add the white wine and bring to boil. Reduce heat to a simmer. Add the butter and stir into the sauce.

    • Step 5

  • Add the Littleneck Clams to the pan and ½ cup of water to the pan. Cook the clams, stiring every once in a while, approximately 10 - 12 minutes. Discard any unopened clams.

    • Step 6

  • Garnish with the chopped parsley. Serve in the pan along with toasted bread.