Steamed Clams in White Wine Sauce

Manilla clams in a rich, creamy wine sauce, perfect for cold winter nights! Pair with a nice grapefruity Sauvignon Blanc. The acidity will cut the richness of the sauce and create balance and elegance. Garnish with fresh tarragon and serve hot with crusty garlic bread.

• Preparation Time: 10 mins
• Cooking Time: 25 mins
• Total Time: 35 mins
• Calories: 381 Calories

Ingredients

• 1 tablespoon butter
• 1 cup heavy cream
• salt and ground black pepper to taste
• 1 ½ cups white wine
• ¼ cup shredded carrots
• 2 teaspoons dried tarragon
• ½ cup frozen peas
• ¼ cup shredded Parmesan cheese
• ¼ cup chopped leeks
• 2 medium shallots, chopped
• 2 tablespoons chopped bacon
• 2 pounds fresh Manila clams

Recipe Instructions

Step 1

Saute leeks, shallots, and bacon in a skillet over medium heat until fat is extracted from the bacon, about 5 minutes. Add white wine and bring to a simmer.

Step 2

Add cream, peas, Parmesan cheese, carrots, butter, and dried tarragon; bring to a simmer. Add clams, cover, and steam until clams open, 7 to 10 minutes. Season with salt and pepper.