Clams Steamed in Champagne
Elevate your seafood game with this luxurious and flavorful recipe for Clams Steamed in Champagne. Fresh, briny clams are gently steamed in a fragrant broth of dry champagne, shallots, garlic, and fresh herbs, creating a dish that’s as elegant as it is easy to prepare. The addition of butter and olive oil lends a subtle richness, while a squeeze of fresh lemon adds the perfect citrusy finish. Ready in just 25 minutes, this dish is ideal for an effortless yet impressive dinner party appetizer or a romantic date night meal. Serve these tender clams with a warm loaf of crusty bread to soak up the aromatic champagne broth—it's the perfect combination of sophistication and comfort. Whether you're hosting guests or enjoying seafood at home, this champagne-steamed clam recipe is sure to impress.
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Recipe Information
Ingredients
- 2 pounds fresh clams
- 1 cup dry champagne
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 large shallot
- 3 cloves garlic
- 2 tablespoons (chopped) fresh parsley
- 1 teaspoon (chopped) fresh thyme
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 whole lemon
- 1 loaf crusty bread
Instructions
Scrub the clams under cold running water and discard any that are cracked or do not close when tapped. Set them in a bowl of cold water with a tablespoon of salt for 20 minutes to purge sand. Drain and rinse before cooking.
Finely chop the shallot and mince the garlic. Chop the parsley and thyme. Cut the lemon into wedges and set aside.
In a large pot with a lid, heat the olive oil and butter over medium heat until the butter is melted and bubbling.
Add the chopped shallot and garlic to the pot and sauté for 2-3 minutes, stirring often, until softened and fragrant. Do not let them brown.
Pour in the champagne and bring the mixture to a simmer. Stir in the fresh thyme, salt, and black pepper.
Add the clams to the pot and cover with the lid. Steam the clams over medium heat for 5-7 minutes, shaking or stirring the pot occasionally, until all the clams have opened. Discard any that remain closed.
Remove the pot from the heat and stir in the chopped parsley.
Serve the clams in large bowls with the champagne broth ladled over them. Garnish with a squeeze of fresh lemon and additional parsley if desired.
Serve immediately with warmed crusty bread for soaking up the broth.
Nutrition Facts
Calories |
669 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.1 g | 19% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 1060 mg | 46% | |
| Total Carbohydrate | 79.2 g | 29% | |
| Dietary Fiber | 3.8 g | 13% | |
| Total Sugars | 4.7 g | ||
| Protein | 46.2 g | 92% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 280 mg | 22% | |
| Iron | 41.5 mg | 230% | |
| Potassium | 1098 mg | 23% | |
*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.
