Steamed Clams in Verjus


Sara Simpson steams clams in verjus, a tart liquid pressed from unripe grapes; red vermouth would also add a wonderful zing to the briny clams.

Plus: F&W's Fish and Seafood Cooking Guide

slideshow  More Clam Recipes


  1. 1/4 cup verjus or red vermouth
  2. 4 dozen littleneck clams, scrubbed
  3. 3 tablespoons extra-virgin olive oil
  4. 2 garlic cloves, minced
  5. 1 large shallot, minced
  6. 1 medium tomato, finely chopped
  7. 1 tablespoon chopped parsley
  8. Salt and freshly ground pepper
  1. Preheat the oven to 300°. In a large, deep skillet, bring the verjus to a boil. Add the clams, cover and cook over high heat, shaking the pan occasionally. As the clams open, after about 4 minutes, transfer them to a deep, ovenproof platter. Discard any clams that do not open. Cover the platter with a damp kitchen towel and keep the clams warm in the oven. Reserve the clam cooking liquid in a bowl and wipe out the skillet.
  2. Heat the olive oil in the skillet. Add the garlic and shallot and cook over moderate heat, stirring, until softened, about 4 minutes. Pour in the reserved clam cooking liquid, stopping before you reach the grit at the bottom. Boil over high heat until reduced to 1 cup, about 5 minutes. Add the tomato and parsley and season with salt and pepper. Pour the sauce over the clams and serve right away.
Serve With
Crusty bread.

Suggested Pairing

For a wine match, consider a New Zealand Sauvignon Blanc, which has a peppery zip that would work well here.