Coast Cooking

Try clams in wine sauce, you’ll be glad you did

Chef Hillary Henley prepares clams at Corks and Cleaver Italian Bistro in Bay St Louis.
Chef Hillary Henley prepares clams at Corks and Cleaver Italian Bistro in Bay St Louis. Special to the Sun Herald

One of my favorite dishes, and one you don’t find very often, is clams in a wine sauce.

Corks and Cleavers Italian Bistro and Stalla (at the Beau Rivage) have it, but I am not sure if anyone else does.

You can now find fresh clams and mussels in many grocery stores, so there is no reason you can’t try this simple dish yourself.

Just make sure you discard any clams that do not close up when the shell is tapped and any clams that do not open after cooking.

Add 2-3 chopped cloves of garlic and olive oil to a hot pan, add the clams and toss, covered until the clams open.

Remove the clams (leaving their liquid in the pan, add a small glass of dry white wine, and reduce over high heat.

When reduced by half, add cold butter to thicken the sauce just a bit. Plate the clams in a large bowl, add the sauce and serve with crusty bread. It’s just that simple.

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