I am a seafood lover… I can say that I love any type of seafood – and these clams in white wine are a good example 🙂 Back home, seafood is easily found on all supermarkets and fish markets either frozen or fresh. We have quite a good variety to choose from and at all kinds of prices which makes it quite regular at our tables. In England, particularly inland, the variety of seafood was not much and mainly frozen. I still didn’t remove fish/seafood from my diet but it became less regular. I was lucky to live near a really nice fish shop and I was a regular customer 🙂
When I moved to this lovely Mediterranean island , I was expecting fish/seafood to be more available and lots of variety to choose from. But it’s not exactly like this. There are good fish shops and we have Sunday fish markets but the prices and variety are not like back home. But I’m getting used to it and still much better than in the UK 🙂
We eat clams in white wine either as a starters or as a main course. This recipe is one of my favorite starters and it’s delicious with a glass of cold white wine and a few slices of toasted bread 🙂 Whichever way you decide to eat it, it’s always delicious….
Clams in White Wine
- 1 kg of clams
- 1 dl olive oil
- 2 cloves garlic cut into slices
- 2 tbsp white wine
- 1 bunch of chopped coriander I used parsley
- 1 lemon
- Salt & pepper to taste
- Place the clams in a bowl with salted water for 3 hours to help them to loose any sand they may contain.
- After the 3 hours wash the clams very well remove all the sand.
- In a large pot, place the olive oil, garlic and let it warm.
- Add the coriander/parsley, white wine and after it starts to boil, add the clams.
- Season with a little salt and pepper.
- Stir everything
- Cover and cook over medium heat.
- When clams begin to open, increase the heat to thicken up the sauce.
- After all the clams are open place them in a dish.
- Let the sauce cook for another 2 min.
- Drizzle the clams with the sauce.
- Season with lemon juice.
- Finally garnish with the lemon wedges