Spicy White Wine Steamed Clams Recipe
Steamed clams are delicious, but these spicy steamed clams are even better and a bit of white wine goes a long way on this dish.
- Serves: 6 persons
- 3pounds fresh clams
- 3tablespoons extra virgin olive oil
- 4cloves garlic, minced
- ¼to 1/2 teaspoon red pepper flakes
- 1to 2 tablespoons tomato paste, or tomato conserva
- 1cup dry white wine , or clam juice
- ½cup flat-leaf parsley, finely chopped
Step 1Gather the ingredients.
Step 2Pick over the clams and rinse them free of grit. Set them aside.
Step 3In a large pot, heat the olive oil over medium-high heat. Add the garlic and cook, stirring, until it just starts to turn barely golden.
Step 4Add the pepper flakes and stir to combine with the garlic.
Step 5Then add the tomato paste. Cook, stirring to work the tomato paste into the oil, for a minute or two.
Step 6Add the wine and bring to a boil.
Step 7Reduce to a simmer until the wine is reduced by a third and stops smelling quite so boozy. This will take about 10 minutes. This is an important step because while you want the acidity and flavor from the wine, you don't want the alcohol or alcohol taste in it. Cooking the wine and reducing it before adding the clams makes sure the focus is on the delicious clams, not a hot boozy flavor.
Step 8Add the clams, cover, and cook until the clams open and are cooked through—about 3 to 5 minutes.
Step 9Add parsley and stir to combine.
Step 10Serve hot, with crusty bread alongside to sop up the delicious spicy broth. (If you have any clams that don't open up, just toss those out.)