Clams in Garlic-Wine Broth
Littleneck Clams have a sweet, salty, mild flavor. All Publix littleneck clams are farm raised in Florida and cleaned so grit and sand is removed. Store in the refrigerator and only rinse in fresh water just prior to cooking.
Servings 4 Servings
Ingredients
- 1 tablespoon unsalted butter
- 1 tablespoon garlic chopped
- 3 pounds littleneck clams well rinsed
- 1 14.5-oz can reduced-sodium chicken broth
- 1 cup white wine
Instructions
- Preheat large sauté pan on medium. Place butter in pan, then add garlic and clams; cook 2–3 minutes or until garlic becomes fragrant.
- Add broth and wine; cook 6–8 minutes or until liquid is reduced by one-half and clam shells open. Discard any clams that remain closed after cooking.
Other Preparation Methods
- Steam: Bring 2 cups seafood stock to a boil in large stockpot on high. Place 3 pounds rinsed clams in a steamer basket and add to pot. Cover and cook 6–8 minutes or until clams open. Serve with lemon wedges. Discard any clams that remain closed after cooking.
