Clams Steamed in Champagne |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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These are terrific, some would even say, romantic . From the November 1989 issue of Bon Appetit. I serve this over linguine. Ingredients:
3 tablespoons olive oil |
1 1/4 lbs small clams, scrubbed |
4 garlic cloves, finely chopped |
2 shallots, finely chopped |
3/4 cup dry champagne (or other sparkling wine) |
2 tablespoons fresh parsley, chopped |
6 tablespoons unsalted butter, chilled, cut into tablespoon-sized pieces |
salt |
white pepper, freshly ground |
Directions:
1. Heat oil in heavy large pot over medium-high heat.
2. Add clams and cook two minutes, tossing gently.
3. Stir in garlic and shallots.
4. Add Champagne and cook three minutes. Cover and steam five minutes. Remove opened clams.
5. Cover and cook remaining clams five more minutes; discard any that do not open.
6. Transfer clams to bowls using slotted spoon.
7. Boil liquid in pan until reduced to 2/3 cup, about five minutes.
8. Reduce heat to low. Mix in parsley and lemon juice. Whisk in butter, one tablespoon at a time.
9. Season with salt and pepper. Spoon sauce over clams and serve.
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