Steamed Clams in White Wine Sauce

Ingredients and Weight:

• 4 pounds fresh clams, scrubbed and deveined
• 2 cups dry white wine
• 1 cup chopped shallots
• 2 cloves garlic, minced
• 1/2 cup heavy cream
• 1/4 cup chopped fresh parsley
• 2 tablespoons butter
• Salt and pepper to taste

Preparation Time: 15 minutes

Cooking Time: 10-15 minutes

Difficulty Level: 2 (Easy)

Preparation Method Steps:

1. In a large steamer or stockpot, combine the clams, white wine, shallots, and garlic.
2. Cover and steam over high heat until the clams open, about 10-15 minutes.
3. Remove the clams from the steamer and reserve the steaming liquid.
4. In a saucepan over medium heat, melt the butter. Add the shallots and garlic and cook until softened.
5. Add the reserved steaming liquid and bring to a simmer.
6. Reduce heat to low and simmer for 5 minutes, or until the sauce thickens slightly.
7. Stir in the heavy cream and parsley. Season with salt and pepper to taste.
8. Return the clams to the sauce and cook for 1-2 minutes, or until heated through.

Nutritional Information:

Per serving (8 servings):

• Calories: 250
• Fat: 15g
• Carbohydrates: 10g
• Protein: 20g

Dish Characteristics:

• Fresh, bright, and briny
• Creamy and decadent
• Perfect for a seafood appetizer or light lunch

User Comments:

• "These clams were so delicious! The white wine sauce was creamy and flavorful, and the clams were perfectly cooked."
• "I was surprised at how easy this dish was to make. It's now my go-to recipe for a quick and impressive seafood meal."
• "The parsley added a nice freshness to the dish. I also added a squeeze of lemon juice for a bit of extra tang."

Special Precautions and Tips:

• To ensure that the clams are fresh, tap them on a hard surface and discard any that do not close.
• If you don't have a steamer, you can steam the clams in a colander set over a pot of simmering water.
• Do not overcook the clams, as they will become tough.