Recipes › Seafood › Clams In White Wine Recipe

Clams In White Wine Recipe

Recipe by Pedro M. A. Neves

Clams in white wine is a classic Italian seafood preparation that highlights the delicate brine of fresh clams combined with crisp white wine, garlic, and herbs. This elegant dish serves as an outstanding appetizer or light main course, traditionally prepared in coastal regions throughout Italy. The quick cooking method preserves the tender texture of the clams while allowing their natural flavors to infuse the aromatic broth.

Ingredients

• 2 kg (4.4 lbs) littleneck or Manila clams, cleaned and rinsed
• 375 ml (1.5 cups) dry white wine (Pinot Grigio or Vermentino)
• 60 ml (4 tablespoons) extra virgin olive oil
• 6 cloves garlic, thinly sliced
• 1 small dried red chili, crushed (optional)
• 15 g (0.5 oz) fresh flat-leaf parsley, finely chopped
• 5 ml (1 teaspoon) kosher salt
• 2.5 ml (0.5 teaspoon) black pepper
• 240 ml (1 cup) seafood or vegetable stock
• 15 g (1 tablespoon) unsalted butter (optional, for finishing)

Instructions

1. Rinse the clams under cold running water and scrub the shells with a stiff brush to remove sand and debris. Discard any clams with open shells that do not close when tapped.

2. Heat the olive oil in a large, heavy-bottomed pot or deep skillet over medium heat. Add the sliced garlic and dried chili, stirring constantly for 1 minute until fragrant but not browned.

3. Pour in the white wine and seafood stock. Increase heat to medium-high and bring the liquid to a gentle simmer. Allow it to reduce slightly for 2 minutes.

4. Add all the cleaned clams to the pot in a single layer. Cover with a lid and cook for 6-8 minutes, shaking the pot occasionally to ensure even cooking.

5. Remove the lid and stir gently. Most clams should now be open. Discard any clams that remain closed after cooking. Season with salt and black pepper to taste.

6. Sprinkle the fresh chopped parsley over the clams. If desired, finish with a small knob of cold butter stirred through the broth for richness. Transfer to serving bowls and pour the flavorful broth over each portion.

Substitutions

• Substitute white wine with dry vermouth or additional seafood stock for alcohol-free version
• Replace flat-leaf parsley with fresh basil or oregano for variation
• Use shallots instead of garlic for a milder, slightly sweet flavor profile
• Substitute butter with quality fish sauce or anchovy paste for deeper umami depth

Tips

• Soak clams in cold salted water for 30 minutes before cooking to help purge remaining sand from their shells
• Do not overcook clams as they become tough and rubbery; they need only 6-8 minutes total after the liquid reaches temperature
• Serve immediately with crusty bread to soak up the delicious cooking broth, which is an essential part of the dish

Clams in white wine, known as vongole in bianco in Italy, is particularly beloved in the Campania and Liguria regions, where fresh clams from the Tyrrhenian and Ligurian Seas are abundant. This rustic preparation exemplifies Italian coastal cooking philosophy: using minimal ingredients to allow the seafood's natural character to shine.

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