Clams a La Campbell
Transport your taste buds to coastal culinary bliss with Clams a La Campbell, a vibrant and creamy seafood dish that's perfect for a special dinner or weeknight indulgence. Featuring tender fresh clams steamed in a luxurious blend of dry white wine, buttery garlic, and aromatic shallots, this recipe is elevated with a velvety tomato-cream sauce infused with fresh thyme and a hint of red pepper flakes for subtle heat. Finished with a sprinkle of parsley and a burst of lemon brightness, it’s a showstopping dish that can be served with crusty bread to mop up every savory drop or over pasta for an irresistible meal. Ready in just 45 minutes, this fresh-from-the-sea recipe combines elegance and ease—an ideal choice for seafood lovers seeking restaurant-quality flavors at home.
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Recipe Information
Ingredients
- 2 pounds fresh clams
- 2 tablespoons butter
- 1 tablespoon olive oil
- 2 medium, finely chopped shallot
- 4 cloves, minced garlic
- 1 cup dry white wine
- 1 14-ounce can canned diced tomatoes
- 0.5 cup heavy cream
- 1 teaspoon, chopped fresh thyme
- 2 tablespoons, chopped fresh parsley
- 0.25 teaspoon red pepper flakes
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 medium, cut into wedges lemon
Instructions
Start by rinsing the fresh clams under cold water. Scrub them gently to remove any sand or debris and discard any with broken shells or that do not close when tapped.
In a large, deep skillet or wide pot, heat the butter and olive oil over medium heat until the butter is melted.
Add the finely chopped shallots to the pan and sauté for 2-3 minutes until softened and fragrant. Stir in the minced garlic and cook for an additional minute, being careful not to burn the garlic.
Pour in the cup of dry white wine and bring it to a simmer, scraping the bottom of the pan to deglaze and incorporate the flavors.
Add the canned diced tomatoes (with their juices), fresh thyme, red pepper flakes, salt, and black pepper. Stir to combine and let the mixture simmer for about 5 minutes to allow the flavors to meld.
Slowly pour in the heavy cream and stir until the sauce is smooth and creamy. Adjust seasoning with additional salt or pepper, if necessary.
Increase the heat to medium-high and add the cleaned clams to the pan. Cover the pan with a tight-fitting lid and let the clams steam for 6-8 minutes, or until all the clams have opened. Discard any clams that do not open.
Garnish the dish with freshly chopped parsley and serve immediately with lemon wedges on the side for squeezing over the clams.
Enjoy with crusty bread to soak up the sauce or serve over freshly cooked pasta for a complete meal.
Nutrition Facts
Calories |
489 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.6 g | 31% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 138 mg | 46% | |
| Sodium | 583 mg | 25% | |
| Total Carbohydrate | 22.1 g | 8% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 6.3 g | ||
| Protein | 36.1 g | 72% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 267 mg | 21% | |
| Iron | 38.5 mg | 214% | |
| Potassium | 1210 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
