Steamed Manila Clams with Dijon-Caper Sauce
The creamy, tangy, herb scented broth enhances the sea-tinged clams and goes great with a nice Pinot Gris.
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 www.saveur.com.
Cooking tools:
- Skillet
- Stove
- Wooden spoon
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Soup bowl
Ingredients
- 4 tbsp. butter
- 10 cloves garlic, peeled and thinly sliced
- 1 cup dry vermouth
- 2 tbsp. herbes de Provence
- 2 lb. manila clams, scrubbed
- 2 cups heavy cream
- 6 tbsp. capers, drained
- 6 tbsp. dijon mustard
- Salt
- freshly ground black pepper
More Like This
Steamed Manila Clams with Dijon-Caper Sauce
saveur.com
Minorcan Clam Chowder
saveur.com
Basque-Style Fish With Green Peppers and Manila Clams
saveur.com
Foryoueats: Clam Pasta
foryoueats.com
Creamy Dijon Mustard Sauce with Capers Recipe | Co+op
grocery.coop
Dijon Caper Salmon My Secret
seafood-portal.com
Steamer Clams with Tomato, Garlic, Lemon, Dill, and Parsley | Food Stuff
foodstf.com
Garlic-Steamed Manila Clams
saveur.com