- 1/2 cup chicken stock or canned low-sodium broth
- 1/4 cup plus 2 tablespoons dry white wine
- 2 tablespoons finely chopped garlic
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon unsalted butter
- 4 dozen littleneck clams (about 3 1/2 pounds), as small as possible, well scrubbed
- 2 tablespoons finely chopped fresh flat-leaf parsley
- Freshly ground pepper
- Crusty French bread for serving
How to make this recipe
In a large nonreactive saucepan, combine the stock, wine, garlic, olive oil and butter; bring to a boil. Add the clams, cover and cook over high heat until they open, 5 to 8 minutes; remove them as they open. (Discard any that do not open.) Stir in the parsley and a generous pinch of pepper. Serve in deep bowls with plenty of crusty bread to sop up the juices.
Garlicky clams are a good excuse to try a Belgian beer, such as Palm Ale. The combination is also ideal for red winesespecially medium-bodied Bordeaux, with their mild tannins and balanced flavors. Consider a Saint-Estèphe, such as the Château Haut-Beauséjour or the Château de Pez.