Great to serve as either an appetizer or main course, bringing clams with white wine to the table always makes a good impression. And honestly, they are easy to prepare in just a few minutes! We like them like this, with just a white wine sauce to soak up with slices of toasted bread. So I just sauté the minced garlic in a bit of oil and butter to flavor it, then add the clams, of course, after purging them first, the white wine, and Bauer’s vegetable cream bouillon cube, a great helper to flavor a variety of dishes. The new cream format, apart from its genuine taste, also has the advantage of blending quickly with all the ingredients. I then finish with chopped parsley, lemon juice to taste, and serve everything with slices of toasted bread in the pan.
- Difficulty: Easy
- Preparation time: 20 Minutes
- Portions: 2-4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2.2 lbs clams
- 3 cloves garlic
- 3 tbsps extra virgin olive oil
- 2 oz butter
- 0.42 cups white wine
- 2 tsps Bauer vegetable cream bouillon cube
- as needed chopped parsley
- as needed lemon
- as needed slices of toasted bread
Steps
To prepare the clams with white wine, in a large bowl, pour about 1.5 liters of water and 20 grams of salt, stir to dissolve it. Add the clams, discarding any broken or open ones, as they are no longer good. Make sure the clams are all covered with water and leave them there for about 1 hour, stirring them occasionally. Then remove the clams from the water with the help of a spatula or spoon, discard the water. If they have released a lot of sand, repeat the operation until they are completely clean, otherwise, you can proceed with the recipe preparation.
Peel and finely chop the garlic. Heat the oil with the butter in a large pan and when the butter has melted, add the chopped garlic. Gently sauté the garlic for about a minute, without it taking on color. Then add the clams, white wine, and Bauer vegetable cream bouillon cube. Stir, cover with the lid, and cook over medium-high heat for about 5 minutes, shaking the pan occasionally.
After 5 minutes, remove the lid, if there are still some closed clams, put the lid back on and continue cooking for another minute.
Finally, add the chopped parsley and serve your clams with white wine accompanied by their white wine sauce, slices of toasted bread, and lemon to flavor as desired.
