Clams N Gravy
Dive into the rich, coastal flavors of "Clams N Gravy," a comforting, seafood-inspired dish that pairs tender fresh clams with a velvety, flavorful gravy. This easy-to-make recipe brings together sautéed onions, garlic, and a creamy roux seasoned with a hint of red pepper flakes, parsley, and a splash of dry white wine for a subtle citrusy kick. As the clams cook to perfection in the luscious broth, they release their natural brininess, infusing the dish with an oceanic essence. Perfectly balanced for weeknight dinners or a special occasion, this 35-minute recipe is best served over crusty bread, fluffy rice, or pasta for a satisfying meal. Whether you're a fan of classic seafood dishes or seeking to impress with a gourmet touch, "Clams N Gravy" is the ultimate crowd-pleaser that combines hearty and elegant in every bite!
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Recipe Information
Ingredients
- 2 pounds Fresh clams
- 3 tablespoons Butter
- 1 tablespoon Olive oil
- 1 medium Yellow onion, finely chopped
- 4 cloves Garlic cloves, minced
- 2 tablespoons All-purpose flour
- 2 cups Chicken or seafood stock
- 1 cup Heavy cream
- 2 tablespoons Fresh parsley, chopped
- 0.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 0.25 teaspoons Red pepper flakes
- 0.5 cups Dry white wine (optional)
Instructions
Scrub and rinse the clams under cold water to remove any sand or debris. Discard any clams that do not close when tapped lightly. Set aside.
In a large pot or deep skillet, heat the butter and olive oil over medium heat until melted and combined.
Add the chopped onion to the pot and sauté for 3-4 minutes until soft and translucent. Stir in the minced garlic and cook for an additional 1-2 minutes, until fragrant.
Sprinkle the all-purpose flour over the onions and garlic. Stir consistently for 2 minutes to cook off the raw flour taste, creating a roux.
Slowly pour in the chicken or seafood stock, whisking continuously to avoid lumps. Bring the mixture to a gentle simmer and cook for 5 minutes until slightly thickened.
Stir in the heavy cream, salt, black pepper, and red pepper flakes. If desired, add the dry white wine for additional flavor. Simmer for 3 more minutes.
Carefully add the clams to the pot, covering the pan with a lid. Cook over medium heat for 7-10 minutes, or until the clams have opened. Discard any clams that remain closed after cooking.
Sprinkle the fresh parsley over the dish and give everything a gentle stir.
Serve the clams and gravy hot over crusty bread, rice, or pasta. Enjoy!
Nutrition Facts
Calories |
558 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.7 g | 45% | |
| Saturated Fat | 18.6 g | 93% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 174 mg | 58% | |
| Sodium | 910 mg | 40% | |
| Total Carbohydrate | 18.6 g | 7% | |
| Dietary Fiber | 1.0 g | 3% | |
| Total Sugars | 1.5 g | ||
| Protein | 35.7 g | 71% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 235 mg | 18% | |
| Iron | 38.2 mg | 212% | |
| Potassium | 980 mg | 21% | |
*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.
