Steamed Clams With Garlic-Parsley Butter and Leeks
Published March 4, 2020
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ½cup unsalted butter (1 stick), softened
- 1cup roughly chopped parsley, leaves and tender stems
- 1 or 2small garlic cloves, grated or minced
- Kosher salt and black pepper
- 1tablespoon extra-virgin olive oil
- 1cup chopped leeks (from 2 medium leeks), white and light green parts only
- 24littleneck clams, scrubbed and rinsed (about 2 to 3 pounds)
- 1½cups dry white wine
- ½teaspoon grated lime zest
- 2tablespoons lime juice
- Lime wedges, for garnish
Nutritional analysis per serving (6 servings)
383 calories; 20 grams fat; 10 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 12 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 29 grams protein; 1150 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Make the garlic butter: Combine butter, parsley and garlic in a food processor. Whiz until bright green and well incorporated, about 1 minute. Season lightly with salt and pepper. (You may make the garlic butter in advance and refrigerate it for up to 2 days or freeze for up to 2 weeks, but it tastes best freshly made.)
- Step 2
Set a wide, deep skillet or Dutch oven over medium-high heat, add olive oil and swirl to coat. Add leeks, stir to coat, and cook for 30 seconds, then add clams and wine.
- Step 3
Turn heat to high, cover and cook for 5 to 8 minutes, until all clams have opened. With a slotted spoon or tongs, transfer clams to individual bowls.
- Step 4
In the same skillet, over medium heat, add lime zest, lime juice and butter, and let simmer briefly, about 30 seconds, until warmed through. Pour sauce over clams, garnish with lime wedges and serve.
Private Notes
Comments
What do we do with the leeks from the skillet, and do we do it before or after adding the lime and butter?
Transfer the clams from the skillet to individual bowls in Step 3, leaving any leeks and remaining sauce in the skillet. Then in Step 4, you add the lime zest and juice and and the garlic butter to the leek mixture, then pour the leek mixture and sauce over the clams. Enjoy!
Skip making the butter, just take the clams out when the shells open. Then add the parsley, softened butter and garlic into the broth that was left in the pan. Way easier and tasted exactly the same.
I thought this was great but I think the citrus is too punchy. Next time I’d ad lemon zest and maybe a little juice but otherwise I’d leave it as is. I wilted some spinach in at the end and served with good bread with the leftover butter. Big hit
On the Maine Coast where clams are a favorite. I usually just steam with a simple white wine butter, garlic sauce but thought i would try this recipe. I thought the leeks were an overpowering taste ( and normally i love them) and the wine was too much since the clams release so much liquid. I added no salt but some red pepper flakes. I used lemon vs lime since this was what i had. I t was delicious, but next time 1/2 c wine, 1/4 c leeks
Made this without the leeks (too much trouble); it was still excellent.
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