STAFF PICK: Our 2016 Goodrich Chardonnay
Chef Amy’s steamed clams with white wine, cream & lemon sauce
3 tablespoons butter
4 cloves minced garlic
2 small shallots, minced
2 pounds fresh small clams, cleaned
¼ cup all purpose flour
1 cup heavy cream
Juice plus zest of one lemon
2 cups white wine (pairing hint- cook with the wine you’re serving for a perfect pairing!)
1 cup seafood or chicken stock
Salt and pepper to taste
Minced tarragon, parsley, and chives
To clean clams: place them in a large bowl of cold water. Add ¼ cup of flour and mix to combine. Wait for 30 minutes, then remove the clams and rinse them. The flour will cause the clams to release any grit inside them.
In a large Dutch oven, melt the butter over medium heat and add the shallot and garlic, sautéing until translucent. Add the clams and sauté for another 5 minutes. Add the wine and stock and cover the pot, steaming the clams at a low boil (medium high heat) until they open. Remove the clams to another dish and turn the heat up to high. Reduce the cooking liquid by about half, then add the lemon juice and zest, and the cream. Continue to reduce until the sauce is creamy and coats the back of the spoon. Add salt and pepper, then return the clams to the pot and stir to coat. Top with the minced herbs and serve with crusty toasted bread and plenty of cold Chardonnay. Cheers!
– Chef Amy