White Wine Butter Sauce for Baked Clams Recipe
A white wine butter sauce is the perfect accompaniment to a whole host of seafood, poultry, pasta, and vegetables. Everything from shrimp to artichokes can become gourmet fare with a simple drizzle of a rich sauce. Clams, in particular, are just delightful with a white wine butter sauce when served with a crusty sourdough bread and tossed salad.There are as many variations on a classic white wine butter sauce as there are good cooks, but almost every recipe has the simple ingredients of a dry white wine, garlic, butter, shallots or onions, and fresh herbs. Here is a classic white wine butter sauce that can be served with fresh clams.
White Wine Butter Sauce for Clams
1/3 cup olive oil
4 cloves garlic, minced
2 shallots, minced
3 tablespoons Italian parsley, chopped
˝ cup dry white wine, such as Chardonnay or Sauvignon Blanc
2 tablespoons butter
2 tablespoons flour
Fresh ground pepper to taste
4 lbs fresh clams in shells
(Make sure that you purchase clams that are in shells that are closed tightly)
Wash and soak clams in water for one hour before beginning to cook.
Heat olive oil in large stock pot; add garlic and shallots and sauté for two minutes. Add the clams, parsley and wine to pot and cook on medium-high heat until the clams open up. Remove the clams from the pot and discard any that haven't opened. Add the flour and butter to the pot and stir with a wire whisk until the sauce thickens. Pour the sauce over the clams and serve.
The classic Italian pasta dish "Spaghetti alle Vignole is simply pasta served with clams in a white wine butter sauce. It's simple to make and perfect for entertaining or for a quick dinner for two.
Spaghetti alle Vignole
One 1-lb box of spaghetti or angel hair pasta
1 lb. fresh clams in shells
4 cloves garlic, minced
2 shallots, minced
2 cups dry white wine
˝ cup chopped fresh basil
4 tablespoons butter
4 tablespoons olive oil
Salt and pepper to taste
Wash clams and let soak in water for one hour. Cook the spaghetti according to directions, drain, and set aside. Heat the olive and butter in a large pan. Add the garlic and shallots and cook on medium heat until soft and beginning to brown. Stir in clams and basil. Pour in white wine and stir. Season with salt and pepper. Bring to boil. Lower heat when clams open, and allow to simmer for 5 minutes. Toss with spaghetti and serve.
