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Lilly’s Table

 
 
Winter Puttanesca
© Lillys-Table.com Photo of Fresh Clams
 

Tags: Dairy Free Gluten-Free Low-Glycemic Nut Free

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

20 mins

Time
Estimate
20 mins

Icon Heart Healthy

Gluten
Free?
Yes

Winter

Typical
Season
Winter

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Winter

Fresh Clams

from Fresh Clams with Spaghetti Squash Spaghetti & Winter Puttanesca Sauce, the Week of December 1, 2013.
View the next recipe for this meal.

Fresh clams are charmingly simple to prepare. Purchase the best, happiest looking clams you can find. Ask your fish monger where they came from. Currently the best choices are farmed clams as they are produced in a sustainable manner.

Pulling the clams out of the hot pan is easiest with tongs, but two large spoons “tonged” together can work as well.

Ingredients

  • 1 lb clams, about 6-10 clams per serving
  • 1 tablespoon butter, unsalted, or more olive oil to make this dairy-free
  • 1 tablespoon olive oil
  • 2 cloves garlic, or more if desired
  • 1 pinch red pepper flakes, optional
  • 1½ cup white wine, or clam juice
  • 1 tablespoon fresh parsley, fresh & finely chopped, optional

Serving Size: 2 People

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Preparation Instructions

Wash and scrub the clams.

Place the clams, olive oil, butter, garlic and red pepper flakes in a pan with a lid (a glass lid is ideal). Place this covered pot over medium-high heat. As soon as you smell the garlic starting to cook, pour in the white wine.

Cover. Shake the pan occasionally and watch for the clams to open. Pull out ones that are open (this is why a glass lid is nice). It can take about 8-12 minutes for them to open.

Clams that do not seem interested in opening after about 15 minutes can be discarded. Add more wine to the sauce if it has reduced significantly and bring back up to a simmer.

Toss the clams back into the sauce. Add a sprinkle of parsley and serve immediately with bread or pasta to soak up the juices.