Steamed Clams with Sherry Garlic Herbs
Transport your taste buds to the coast with these Steamed Clams with Sherry Garlic Herbs, a dish that combines briny seafood with the warm, aromatic flavors of Mediterranean-inspired herbs and spices. Fresh clams are gently steamed in a flavorful broth of dry sherry, garlic, shallots, and a touch of red pepper flakes for a hint of spice. The addition of fresh parsley, thyme, and tangy lemon creates a perfectly balanced, herbaceous infusion, while the rich broth begs to be soaked up with crusty bread. Ready in just 25 minutes, this recipe is an effortless yet elegant option for dinner parties or a cozy weeknight treat. Serve these succulent clams as a main dish or alongside a crisp white wine for a stunning appetizer. Perfect for seafood lovers, this dish celebrates the beauty of fresh, simple ingredients.
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Recipe Information
Ingredients
- 2 pounds fresh clams
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 4 cloves garlic cloves, minced
- 1 medium shallot, finely chopped
- 1 cup dry sherry
- 1 cup chicken or seafood stock
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon fresh thyme leaves
- 0.5 teaspoon red pepper flakes
- 1 lemon, cut into wedges
- to taste salt
- to taste freshly ground black pepper
- 1 loaf crusty bread (for serving)
Instructions
Thoroughly clean the clams by rinsing them under cold water and scrubbing the shells. Discard any that are cracked or do not close when tapped.
In a large, heavy-bottomed pot or Dutch oven, heat the olive oil and butter over medium heat until the butter melts and begins to foam.
Add the minced garlic, shallots, and red pepper flakes to the pot and sauté for 1-2 minutes until fragrant and the shallots are translucent.
Pour in the dry sherry and bring it to a simmer. Let it cook for 1-2 minutes to allow the alcohol to evaporate slightly.
Stir in the chicken or seafood stock, parsley, and thyme leaves. Season with a pinch of salt and freshly ground black pepper to taste.
Increase the heat to medium-high and add the cleaned clams to the pot. Cover the pot with a tight-fitting lid and cook for 5-7 minutes, or until the clams open. Discard any clams that remain closed after cooking.
Carefully stir the clams in the broth to ensure they are coated with the flavorful liquid.
Serve the steamed clams immediately in shallow bowls, ladling the broth over them. Garnish with additional parsley and fresh lemon wedges on the side.
Pair with crusty bread for dipping into the rich broth. Enjoy!
Nutrition Facts
Calories |
651 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.4 g | 24% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 900 mg | 39% | |
| Total Carbohydrate | 65.9 g | 24% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 2.9 g | ||
| Protein | 44.1 g | 88% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 263 mg | 20% | |
| Iron | 40.7 mg | 226% | |
| Potassium | 1026 mg | 22% | |
*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.
