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Steamed Clams With Garlic and Mushrooms

Photo Credit
Becky Luigart-Stayner
The Editors
Yield
Makes 2 to 4 servings.
Category
Fish and Seafood
Course
Main Dish
Credit
The Old Farmer's Almanac EATS
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Ready to impress with a seafood dish that’s both easy and fancy? Steamed Clams With Garlic and Mushrooms is a flavor-packed recipe perfect for dinner parties or cozy nights.

Imagine tender clams swimming in a buttery garlic sauce with earthy mushrooms, all soaking up the delicious broth. It’s quick to make, tastes like a gourmet treat, and pairs perfectly with crusty bread for dipping. Get ready to wow your taste buds!

Ingredients
3 tablespoons unsalted butter
2 tablespoons olive oil
4 cloves garlic, minced
2 shallots, thinly sliced
1 cup finely diced mushrooms
1 cup dry white wine
1 cup clam juice or water
24 to 48 (about 12 per person) small fresh clams, scrubbed and well rinsed
4 cups cooked linguine (optional)
salt and freshly ground black pepper, to taste
2 to 3 tablespoons chopped fresh Italian parsley, for garnish
Instructions
  1. In a large, nonreactive pot over low heat, melt the butter with the oil. Add garlic, shallots, and mushrooms and cook for 3 to 4 minutes, or until soft, stirring occasionally. Add wine, clam juice, and clams. Cover and simmer for 8 to 9 minutes, or until the clams have opened. Discard any clams that do not open.
  2. Divide linguine, if using, and clams among serving bowls.
  3. Season broth with salt and pepper. Ladle broth over clams, garnish with parsley, and serve.
About The Author

The Old Farmer’s Almanac Editors

We love introducing fun new recipes as well as time-tested recipes, straight from the archives! Read More from The Old Farmer’s Almanac Editors
 

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