September 15, 2010

Steamed Clams & Pasta in White Wine Garlic Sauce

My husband and I came across a great deal on some clams yesterday and we picked some up.  This is a delicious and quick weeknight meal for clam lovers.

  • 1 lb pasta
  • 6 lb small clams (such as littleneck), scrubbed and rinsed 
  • 2 tbsp olive oil 
  • 1/2 c butter
  • 1/4 c onion, minced 
  • 2 cloves garlic, minced 
  • 1/2 c white wine (or chicken broth)
  • 1 large tomato, chopped 
  • 3 tbsp fresh parsley, chopped 
  • Salt, to taste
  • Pepper, to taste 

An hour before cooking the clams, place them in a large pot of salted cold water and set them in the refrigerator.  The clams will push out the sand and salt water as they breathe.   

Bring a large pot of salted water to a boil.  Add the pasta and cook per package instructions.  Drain and keep warm.

Meanwhile, heat the olive oil and butter over medium heat in a large pot.  Add the onion and cook until soft, about 8 minutes. Stir in the garlic and cook for 1 minute longer.  Pour in the white wine (or chicken broth) and bring to a boil.  

Add the clams to the pot.  Cover and cook until the clams have opened, about 10 minutes.  (I found a good deal on much larger clams, so I had to cook mine for 20 minutes).  Discard any that do not open. 

Add the tomato and parsley to the clams and stir in the cooked pasta.  Season with salt and pepper, to taste. 


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