Little steamers and muscles in white wine, so fresh and light, I could eat all 24 myself! I know making clams and muscles are intimidating for some but I promise you if you give it a try just once all that nervousness will disappear. You literally toss everything in one pan, cover, and let the shells open.
My husband and I enjoy eating these with crunchy bread right out of the pan. But you could turn this appetizer into a main dish by tossing in some cooked angel hair pasta.
If you are in Knoxville or Maryville, I highly recommend The Shrimp Dock for fresh seafood. They are very nice and helpful and will help you determine what you need and even make recommendations.
- 12 clams
- 12 muscles
- 2 cloves of garlic – chopped
- 1 cup white wine
- 1 medium shallot or 1/2 of a red onion – chopped
- 1 large tomato – chopped
- 2 pats of butter
- fresh parsley
- crunchy bread for serving
- lemon wedges for serving
Before you start cooking:
- Soak clams in cold water and brush lightly to remove any grit or sand
- Have all the ingredients ready and close by, this recipe moves quickly.
- Over medium heat melt 2 TBL butter. Add in shallot and garlic and stir continuously to avoid burning, season with a little salt and pepper. Cook for about 2 minutes.
- Increase heat to medium-high. Add in the tomatoes, season generously with salt and pepper, continue stirring, and cooking about 3-5 minutes.
- Pour in the wine and increase to high. Stir. Once the wine begins to boil add in the clams and muscles and cover. Cook about 8 minutes or until they have opened (the clams may take a few minutes longer than the muscles). Remove from heat, discard any that did not open, add a pinch of salt and pepper and sprinkle on the fresh parsley.
- Serve with lemon wedges and warm crunchy bread to soak up all the yummy juice! Or serve over top angle hair pasta and use the wine white juice as your sauce.
Keywords: White Wine Little Steamer Clams and Muscles