Clams in White Wine Broth
One of our favorite dishes to order when we go out to eat is clams in a white wine broth. We love dunking warm bread in the delicious broth and always order extra bread. Since we’ve been stuck at home for the past many months, we decided to recreate this dish at home and it was an instant hit. We hope you’ll give this recipe a try and bring some of the restaurant magic to your home.
Ingredients
- 5 lbs clams such as littleneck
- 2 tbsp olive oil
- 10 cloves garlic thinly sliced
- 1 tbsp crushed red pepper
- 2 Roma tomatoes chopped
- 2 ½ cups dry white wine such as Pinot Grigio
- salt to taste
- 2 tbsp parsley fresh, coarsely chopped
Instructions
- Wash and clean clams to remove any dirt. We recommend scrubbing each clam with a small brush. Discard any clams that are already open.
- In a dutch oven or a large heavy-bottomed pot, heat the olive oil on medium heat.
- Add the garlic and sauté over medium-low heat until fragrant, about 1 minute. Add crushed red pepper and sauté for another minute.
- Add tomatoes and sauté for 2 minutes.
- Add wine and reduce the heat to a simmer.
- Let the broth simmer until the wine is reduced by half, about 20-25 minutes. Add salt to taste.
- Add the clams to the broth and give them a good stir. Cover the pot and let them steam until all the clams are open, about 10 minutes. Discard any clams that have not opened.
- Garnish the clams with the parsley and serve hot with some crusty bread to soak up the broth.
