Easy Mediterranean Steamed Clams in White Wine Broth
Make Easy Mediterranean Steamed Clams in White Wine Broth with garlic, tomatoes, olives, capers, and herbs. A bright seafood dinner ready after a simple soak.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at myhomemaderecipe.com.
Cooking tools:
- Pot
- Mixing bowl
- Colander
- Cutting board
- Chef's knife
- Measuring spoon
- Wooden spoon
- Kitchen towel
- Stove
- Ladle
- Lemon juicer
- Measuring cup
- Fine-mesh sieve
- Tongs
- Cooking spoon
- Kitchen scale
- Slotted spoon
Ingredients
- 3 lb (1.4 kg) littleneck clams
- Cold water and kosher salt, for soaking
- 3 tablespoons extra virgin olive oil
- 1 large shallot, finely chopped
- 5 garlic cloves, thinly sliced
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes, plus more to taste
- 1 pint (300 g) cherry tomatoes, halved
- 1/3 cup (45 g) pitted Kalamata olives, halved
- 2 tablespoons drained capers
- 1 cup (240 ml) dry white wine
- 1/2 cup (120 ml) seafood stock, clam juice, or water
- 1/2 teaspoon black pepper
- 1 lemon, half juiced and half cut into wedges
- 1/3 cup chopped fresh parsley
- Kosher salt, only if needed
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