Clams with Chili and Basil
Dive into the irresistible flavors of the sea with this bold and aromatic recipe for Clams with Chili and Basil. Tender, briny clams are simmered in a fragrant broth of dry white wine, garlic, and chicken or seafood stock, then elevated with the heat of red chili and the freshness of basil. A touch of butter adds a luxurious richness to the dish, while lemon wedges bring a bright, zesty finish. Perfect for a quick 30-minute meal, this recipe is ideal for impressing guests or treating yourself to a gourmet seafood experience at home. Pair it with crusty bread to soak up every last drop of the flavorful broth. Whether you're a shellfish enthusiast or simply looking for a show-stopping dinner idea, this dish is sure to leave you craving more!
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Recipe Information
Ingredients
- 2 pounds fresh clams
- 2 tablespoons olive oil
- 3 units garlic cloves, thinly sliced
- 1 unit red chili, finely chopped
- 1 unit shallot, finely diced
- 1 cup dry white wine
- 1 cup chicken or seafood stock
- 2 tablespoons unsalted butter
- 0.5 cup fresh basil leaves, roughly chopped
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
- 2 units lemon wedges (for serving)
- 1 loaf crusty bread (optional, for serving)
Instructions
Rinse the clams thoroughly under cold water to remove any dirt or sand. Discard any clams with cracked shells or that do not close when tapped. Set aside.
In a large, deep skillet or saucepan, heat the olive oil over medium heat.
Add the sliced garlic, chopped chili, and diced shallot to the pan. Sauté for 2-3 minutes until fragrant and the shallots are translucent, stirring frequently to prevent burning.
Pour in the white wine and bring to a simmer. Let the liquid reduce by about half, which should take 2-3 minutes.
Stir in the chicken or seafood stock and bring the mixture back to a gentle simmer.
Add the clams to the pan, cover with a lid, and cook for 5-7 minutes, shaking the pan occasionally, until the clams open. Discard any clams that remain closed after cooking.
Remove the lid and stir in the butter, fresh basil, salt, and black pepper. Let the butter melt and incorporate into the sauce for 1-2 minutes.
Taste the sauce and adjust the seasoning with additional salt or pepper if necessary.
Serve the clams immediately in a large serving dish, garnished with fresh lemon wedges on the side.
Optional: Serve with crusty bread for soaking up the flavorful broth.
Nutrition Facts
Calories |
636 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.7 g | 24% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 1021 mg | 44% | |
| Total Carbohydrate | 67.7 g | 25% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 5.2 g | ||
| Protein | 44.3 g | 89% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 285 mg | 22% | |
| Iron | 40.6 mg | 226% | |
| Potassium | 1163 mg | 25% | |
*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.
