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Garlic Butter Clams Recipe by Mr. Make It Happen
Introduction:
Clams are one of those quintessential seafood dishes that make any meal feel like a special occasion. They’re incredibly versatile and, when paired with a rich, savory broth and a hint of tangy lemon, they become a luxurious treat that’s surprisingly easy to prepare. Today, we’re diving into a delicious clams recipe featuring little neck clams, crisp white wine, and crispy pancetta that’s sure to impress. Let’s get started!
Let’s Make It Happen
Prepare the Clams: Begin by cleaning the clams thoroughly under cold running water to remove any sand or grit. Scrub them with a brush if needed. Place them in a bowl of cold water with a bit of salt and let them soak for about 20 minutes. This will help them expel any remaining sand. Drain and set aside.
Once the clams are nice and clean – prep your shallot, garlic, and parsley. Set it aside until later.
Cook the Pancetta: In a large skillet, cook the pancetta over medium heat until it becomes crispy and golden brown. Remove the pancetta with a slotted spoon and drain on paper towels. Leave about 1 tablespoon of rendered fat in the skillet for added flavor.
Sauté Aromatics: In the same skillet, add the diced shallot and minced garlic to the pancetta fat. Sauté for 2-3 minutes until they become soft and fragrant. Add the tomato paste and cook for an additional 2 minutes, stirring frequently.
Deglaze and Build the Broth: Pour in the Chardonnay (or Pinot Grigio), scraping up any browned bits from the bottom of the skillet. Bring to a simmer and let it cook for 3-4 minutes to reduce slightly. Add the chicken broth, diced tomatoes, and capers, and bring the mixture to a simmer. Season with AP Seasoning, red pepper flakes, and chicken bouillon to taste.
Cook the Clams: Gently add the cleaned clams to the skillet. Cover and cook for about 5-7 minutes, or until all the clams have opened. Discard any clams that do not open.
Finish the Dish: Stir in the butter until melted and well combined with the broth. Return the crispy pancetta to the skillet, and squeeze the juice of the lemon over the clams. Give everything a good stir and cook for an additional minute.
Garnish and Serve: Sprinkle the chopped parsley over the clams and give them one last gentle stir. Serve the clams hot, with some of the delicious broth ladled over the top.
Tips for Perfect Clams:
- Clam Prep: Make sure to soak and clean the clams thoroughly to ensure a sand-free experience.
- Wine Choice: A crisp white wine like Chardonnay or Pinot Grigio adds a nice acidity and depth to the broth.
- Serving Suggestions: This dish pairs beautifully with crusty bread for dipping into the savory broth or over a bed of pasta or rice if you’re looking for a more substantial meal.
Conclusion:
This clams recipe is a perfect way to enjoy the flavors of the coast right at home. With a rich broth, crispy pancetta, and bright lemony notes, it’s a dish that’s both comforting and elegant. Enjoy the taste of the sea with this delectable recipe and savor every flavorful bite!
Print & Download Recipe
Garlic Butter Clams
Ingredients
- 50 little neck clams
- 1.5 cups Chardonnay or Pinot Grigio
- 1/2 stick butter
- 2 tbsps tomato paste
- 8 oz pancetta
- 1 lemon
- 1 diced shallot
- 1/4 cup parsley
- 1/2 cup chicken broth
- 2 tbsps garlic
- 1/4 cup capers
- 1/2 cup tomatoes
- AP seasoning, red pepper flakes, chicken bouillon
Instructions
Prepare the Clams:
- Begin by cleaning the clams thoroughly under cold running water to remove any sand or grit. Scrub them with a brush if needed. Place them in a bowl of cold water with a bit of salt and let them soak for about 20 minutes. This will help them expel any remaining sand. Drain and set aside.
Cook the Pancetta:
- In a large skillet, cook the pancetta over medium heat until it becomes crispy and golden brown. Remove the pancetta with a slotted spoon and drain on paper towels. Leave about 1 tablespoon of rendered fat in the skillet for added flavor.
Sauté Aromatics:
- In the same skillet, add the diced shallot and minced garlic to the pancetta fat. Sauté for 2-3 minutes until they become soft and fragrant. Add the tomato paste and cook for an additional 2 minutes, stirring frequently.
Deglaze and Build the Broth:
- Pour in the Chardonnay (or Pinot Grigio), scraping up any browned bits from the bottom of the skillet. Bring to a simmer and let it cook for 3-4 minutes to reduce slightly. Add the chicken broth, diced tomatoes, and capers, and bring the mixture to a simmer. Season with AP Seasoning, red pepper flakes, and chicken bouillon to taste.
Cook the Clams:
- Gently add the cleaned clams to the skillet. Cover and cook for about 5-7 minutes, or until all the clams have opened. Discard any clams that do not open.
Finish the Dish:
- Stir in the butter until melted and well combined with the broth. Return the crispy pancetta to the skillet, and squeeze the juice of the lemon over the clams. Give everything a good stir and cook for an additional minute.
Garnish and Serve:
- Sprinkle the chopped parsley over the clams and give them one last gentle stir. Serve the clams hot, with some of the delicious broth ladled over the top.
Notes
- Clam Prep: Make sure to soak and clean the clams thoroughly to ensure a sand-free experience.
- Wine Choice: A crisp white wine like Chardonnay or Pinot Grigio adds a nice acidity and depth to the broth.
- Serving Suggestions: This dish pairs beautifully with crusty bread for dipping into the savory broth, or over a bed of pasta or rice if you’re looking for a more substantial meal.
