Clams with White Wine Sauce | Words with Food
Clams with White Wine Sauce
by Ben Macdonald - Clams With White Wine Sauce

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August 1, 2016

Clams with White Wine Sauce 0.0 0
  • Prep: 10 mins
  • Cook: 15 mins
  • 10 mins

    15 mins

    25 mins

  • Difficulty: Easy

I can't think of a more classic way to serve clams. The simplicity of this dish is the real reason it is such a success. So long as you don't overcook the clams, you really can't go wrong. The safest way is to remove them as they open and set aside before serving with the hot sauce on top.

Resist the temptation to add salt until the end - clams retain some salt from their time in the sea and so this is one dish that is easy to over-season.

The exact same method also works wonders with mussels.


1kg clams

1 stick stick celery, finely diced

1 small onion, finely diced

1 carrot, peeled and finely diced

2 cloves garlic, finely chopped

1 bay leaf

1 tbsp olive oil

125ml white wine

60ml cream

1 parsley, small bunch, roughly chopped


In a large pot with a lid, sauté the vegetables in the olive oil over a medium high heat until they are just beginning to colour.

Add the bay leaf and white wine and increase the heat to full.

Add the clams and place the lid on. After 3-4 minutes keep checking until most of the shells are open and remove to a bowl, covering with the lid.

Add the cream to the sauce and reduce for a few minutes until thickened slightly. Mix in most of the herbs.

Place the clams in bowls, pour over the sauce and scatter with remaining herbs.

You don't have to add the cream if you want to cut down on the richness. If you don't happen to have any, mayonnaise makes a tasty alternative.


1 Review


July 23, 2016

Can’t wait to try this recipe with some of the lovely cockles we get here in Nelson, NZ.

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