Clams Francais with Beurre Blanc
Nutrition
Calories: 340 kcalCarbohydrates: 22 gProtein: 32 gFat: 11 gSaturated Fat: 6 gCholesterol: 100 mgSodium: 260 mg
Ingredients
- 3 Tbsp. unsalted butter
- 1 small shallot
- 1/2 cup dry white wine such as Sauvignon Blanc or Pinot Grigio
- 4 sprigs fresh thyme
- 1/4 tsp. kosher salt
- 1/4 tsp. freshly ground black pepper
- 48 littleneck clams rinsed and cleaned
- 3 Tbsp. fresh minced parsley thyme sprigs optional
Instructions
- 1. Melt butter in a large pot over medium heat. While butter melts, mince shallot, then add to butter. Cook until softened, about 2 to 3 minutes.
- 2. Add wine, thyme, salt, and pepper, and increase heat to medium-high. When the mixture simmers, add clams and cook, covered, stirring occasionally, until clams have opened, about 7 to 9 minutes. Discard any clams still closed.
- 3. Transfer clams and broth to a large serving bowl, sprinkle with parsley and thyme if desired, and serve.
- Source: Hannaford fresh Magazine, September - October 2015