Clams and Shrimp
Dive into the flavors of the sea with this irresistible Clams and Shrimp recipe, a quick and elegant dish perfect for weeknight dinners or special occasions. Featuring tender, briny clams and juicy shrimp simmered in a luscious garlicky broth enriched with dry white wine, buttery undertones, and a hint of spice from crushed red pepper flakes, this dish is pure comfort in every bite. Fresh parsley and a splash of lemon juice add a vibrant finish, while the optional serving of crusty bread or al dente pasta makes it a meal to remember. Ready in just 35 minutes, this seafood delight is a showstopper that's as easy to prepare as it is impressive to serve. Perfect for seafood lovers, it’s a versatile recipe that’s both hearty and light!
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Recipe Information
Ingredients
- 1 pound Fresh clams
- 1 pound Large shrimp, peeled and deveined
- 4 tablespoons Unsalted butter
- 2 tablespoons Olive oil
- 4 cloves Garlic, minced
- 1 cup Dry white wine
- 1 cup Chicken or seafood stock
- 2 tablespoons Fresh parsley, chopped
- 0.5 teaspoons Crushed red pepper flakes
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper, freshly ground
- 2 tablespoons Fresh lemon juice
- 1 loaf or plate Crusty bread or cooked pasta (optional, for serving)
Instructions
Rinse and scrub the clams under cold water to remove any sand or debris. Discard any clams with cracked shells or those that do not close when tapped.
Pat the shrimp dry with paper towels and set aside.
In a large, deep skillet or sauté pan, heat the olive oil and 2 tablespoons of butter over medium heat until the butter is melted and begins to bubble.
Add the minced garlic and sauté for 1-2 minutes, stirring frequently, until fragrant (do not let it brown).
Pour in the white wine and bring to a simmer. Let it cook for 2-3 minutes to reduce slightly.
Add the chicken or seafood stock and stir in the crushed red pepper flakes, salt, and black pepper. Bring the mixture to a gentle boil.
Add the clams to the pan, cover with a lid, and let them cook for 5-7 minutes, or until the clams have opened. Discard any clams that remain closed after cooking.
Reduce the heat to medium-low and gently stir in the shrimp. Cook for an additional 3-4 minutes, or until the shrimp turn pink and opaque.
Stir in the remaining 2 tablespoons of butter, fresh parsley, and lemon juice. Cook for 1-2 more minutes to combine all the flavors.
Taste the sauce and adjust seasoning with additional salt, pepper, or lemon juice if needed.
Serve immediately in bowls with crusty bread for dipping or over cooked pasta. Garnish with extra parsley, if desired.
Nutrition Facts
Calories |
689 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.5 g | 30% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 291 mg | 97% | |
| Sodium | 1191 mg | 52% | |
| Total Carbohydrate | 57.6 g | 21% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 2.4 g | ||
| Protein | 53.8 g | 108% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 237 mg | 18% | |
| Iron | 22.1 mg | 123% | |
| Potassium | 895 mg | 19% | |
*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.
