Italian-Style Steamed Clams

A dish that is as beautiful to look as it is to eat, Italian-styled steamed clams have to my dinner party starter staple. While some of the only clams indigenous to South Africa are our white sand mussels, these little molluscs are imported from Italy where they occur naturally in tidal lagoons and estuaries.

Total Time

20min

5.0

1 Rating

Author: East After Noon

Servings:

Ingredients

•

1.1 lb

Fresh Clams

•

Leeks , rinsed, thinly sliced

•

1 cup

Fresh Cream

•

1/3 cup

Dry White Wine

•

2 Tbsp

Butter

•

1/2 cup

Grated Parmesan Cheese

•

2 cloves

Garlic , peeled, crushed

•

to taste

Coarse Sea Salt

•

to taste

Coarse Black Pepper

•

to taste

Fresh Dill

•

to taste

Olive Oil

Cooking Instructions

Place a lidded casserole over medium heat and sauté the Leeks (3) in the Butter (2 Tbsp) until translucent.

Deglaze the dish with the Dry White Wine (1/3 cup) then reduce the liquid by half.

Add the Fresh Cream (1 cup) and the Garlic (2 cloves) then scatter in the Grated Parmesan Cheese (2 oz) and stir to combine. Season lightly to taste, with Coarse Sea Salt (to taste) and Coarse Black Pepper (to taste) .

Once the sauce has thickened to a creamy consistency, add in the Fresh Clams (1.1 lb) . The natural liquid from the clams will loosen up the sauce. Cover the dish with it’s lid and steam for about 6 to 8 minutes, or until all the clams have opened – being sure to discard any that haven’t.

Scatter a few fronds of Fresh Dill (to taste) over the top of the dish, drizzle with a little Olive Oil (to taste) and serve the clams immediately with lemon wedges and fresh bread.

Nutrition Per Serving

CALORIES

1056

FAT

72.8 g

PROTEIN

46.1 g

CARBS

37.0 g