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Steamed Clams with Fresh Basil

Juicy littleneck clams steam open in a fragrant bath of olive oil, garlic, butter, white wine, and water, releasing their briny juices that mingle with fresh basil for a silky, ocean-sweet broth.

Recipe and photo by Skinnytaste, shared here with credit. View the Original

Steamed Clams with Fresh Basil
Total
20 min
Prep
10 min
Cook
10 min
Serves
2

Nutrition per Serving

Calories
234
Protein
22g
Carbs
6g
Fat
9g
Fiber
0g

Ingredients

  • 2 dozen little neck clams
  • 2 tsp olive oil
  • 3 clove garlic (cut in large chunks)
  • 1 tsp unsalted butter
  • 2 tbsp fresh herbs such as basil or parsley
  • 1/2 cup white wine
  • 1/4 cup water

Instructions

  1. Heat a large pot on high heat.
  2. Add oil.
  3. When hot, add garlic and cook until golden.
  4. Add butter, wine, water and clams and cover tightly, reduce to medium-low heat.
  5. Cook 5 to 10 minutes, or until the shells open.
  6. Do not overcook or the clams will become rubbery.
  7. Transfer clams with a slotted spoon to a large bowl and pour the liquid through a strainer over the clams.
  8. Top with fresh herbs and enjoy with a good crusty bread.