By the time spring rolls around every year, I’m more than ready to sit outside on a patio somewhere with a glass of wine and a light, delicious bite. I’m a big fan of oysters, but clams, specifically herby steamed clams, have recently become my favorite because they’re not only just as gorgeous and delicious, but they’re super easy to prepare yourself at home.
I like to steam my clams in a buttery white wine sauce that’s loaded with shallots and garlic before topping them with a generous sprinkle of fresh herbs. Making clams this way really only takes 20 minutes or less, but the dish is so beautiful and delicious that your friends and family might think you spent the whole day in the kitchen, just for them. Paired with our Benchbreak Chardonnay and a couple slices of toasted bread, these herby steamed clams are sure to be the hit of your next happy hour.
- 2 pounds of fresh clams
- 4 tablespoons of butter
- 1 large shallot, diced
- 2-3 cloves of garlic, minced
- 1/2 cup of white wine, like Cambria Benchbreak Chardonnay
- Salt and pepper, to taste
- 1/4 cup chopped herbs--I like a mix of parsley and chives with a little cilantro thrown in there for brightness
- 1 lemon, cut into wedges for serving, plus 2-3 tablespoons of fresh lemon juice for cooking
- Several slices of bread, toasted with a bit of butter--I prefer fresh sourdough but you could use whatever you like the most
- Clean the clams well--give them a scrub if necessary. I like to run them under cold water for a minute before letting them soak for 10-15 minutes in a bowl full of water. Remove any that have already opened.
- In a large sauté pan, melt butter and add the shallot and garlic. Cook over medium heat for about 5 minutes, or until the shallot becomes translucent and begins to brown. Add the wine and bring the whole thing to a simmer.
- Add the cleaned clams and cover for 4-5 minutes, or until the clams begin to open. After a few minutes, remove any clams that didn’t open and transfer to a serving bowl. Pour the cooking liquid over the clams and top with plenty of fresh herbs. Serve with toasted bread, a few lemon wedges, and a glass of Benchbreak Chardonnay.