Seafood
Butter & White Wine Poached Clams
A relatively simple way to use clams, mussels, and any other shellfish you’d like, gently poaching them in butter, broth, and wine keeps them tender and flavorful. A perfect accompaniment with this dish is a fresh baked loaf of Sourdough; use it to soak up the butter sauce, and thank me later.
Ingredients
- Clams
- Vermouth
- Broth
- Butter
- Garlic
- Yellow Onion
- Green Onion
- Salt
- Pepper
- Thyme
Directions
- Submerge clams in water for 15-30 minutes before cooking. Discard any clams that remain open after tapping them.
- Mince garlic and dice onion, sautee with olive oil for 2 minutes. Deglaze with vermouth, simmer for 1 minute. Add broth and a stick of butter. Add salt.
- Add clams to simmering liquid, cook until they’re all popped open. Upon serving, discard any that remain closed.
- Serve with poaching liquid, garnish with green onions, fresh cracked black pepper, fresh thyme, and other herbs if desired.