Garlic Butter White Wine Steamers
Pairs Well With
A crisp Sauvignon Blanc or dry Vermentino, a side salad with vinaigrette, and extra bread for the broth. Great for outdoor summer dinners with a big pot in the middle of the table.
Serving Size: 4
Ingredients
- 3 lb City Fish Market steamers, rinsed well
- 4 tbsp unsalted butter, divided
- 5 garlic cloves, minced
- 1 shallot, finely diced
- 1 cup dry white wine
- 1/2 cup low-sodium chicken or seafood stock
- 1 lemon, juiced
- 1/4 cup fresh parsley, chopped
- 1/4 tsp red pepper flakes
- 1 crusty baguette, sliced, for serving
Instructions
- Prep the steamers: Rinse thoroughly under cold water to remove any grit or sand. Discard any that are cracked or won’t close when tapped.
- Sauté the aromatics: Melt 2 tbsp butter in a large pot over medium heat. Add garlic and shallot, cooking until fragrant and softened, about 2 minutes.
- Build the broth: Pour in white wine and stock, then bring to a simmer. Let reduce slightly for 2 minutes.
- Steam the clams: Add the steamers to the pot, cover, and steam until the shells open, about 5-7 minutes. Discard any that don’t open.
- Finish the broth: Remove from heat and stir in remaining butter, lemon juice, parsley, and red pepper flakes. Toss gently to coat.
- Serve: Ladle steamers and broth into bowls. Serve immediately with crusty baguette for dipping.
