Fresh clams prepared with a simple wine, tomato and garlic sauce, served on top of pasta. This simple and delicious seafood recipe is one of my favorites. It’s easy enough to prepare on a weekday evening.
Clams With White Wine Sauce
- Prep Time
- Cook Time
- Difficulty Level Medium
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- 2 pounds manila clams
- 2 tablespoons butter
- 2 shallots, diced
- 2 small garlic cloves, minced
- 1 large tomato, diced
- 6 white mushrooms, diced
- 1/2 cup white wine
- salt, fresh ground black pepper
- 1/4 teaspoon dried basil
- 1 tablespoon fresh parsley, chopped
- For Sauce:
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- 1 cup milk
- 1/4 cup white wine
- 1/2 pound spaghetti pasta, cooked according to package instructions
- Wash and clean clams under cold water - make sure to get rid of any sand build-up - you don't want it in your sauce! Toss any clams that are open/broken. Also, prepare the spaghetti according to package instructions, cover and keep warm by the stove.
- Preheat a large pan over medium heat and melt the 2 tablespoons butter. Add the shallots and garlic and cook until onions are tender; do not brown. Add the tomatoes and mushrooms, a dash of salt and black pepper, basil and parsley and cook for another 3 to 4 minutes. Turn heat up to medium/high. Add the clams and 1/2 cup wine; close with tight-fitting lid and cook for 5 to 7 minutes until all clams are open. Discard those that don't open. Remove clams from sauce and keep them warm by the stove. Keep the sauce in the pan.
- While clams are cooking, melt the remaining 1 tablespoon butter in separate small saucepan over medium heat and whisk in the flour. Cook for 1 minute then add the milk and continue to whisk until milk thickens and no clumps remain. Add a pinch of salt and black pepper and the remaining 1/4 cup white wine. Combine this sauce with the tomato wine sauce. Whisk and cook sauce for 3 to 4 minutes until thickened. Taste and add more salt if desired.
- Toss spaghetti in the prepared sauce and top with clams. Serve immediately.