Steamed Clams with Garlic and White Wine


  • 24 little neck clams, washed
  • 3 cloves garlic, minced
  • 1 small onion, minced
  • 1 cup dry white wine
  • corn meal
  • 1 tbs tomato paste
  • 1 tbs olive oil
  • 1/4 cup fresh cilantro, chopped
  • 1 hot chili, minced
  • Add the clams to a large bowl and cover them with water. Add the corn meal and allow to sit for several hours. This will purge any grit from the clams.
  • In a large saute pan with a cover and the olive oil using medium high heat.
  • Once the oil is hot add the onions and the garlic. Saute for 2 minutes.
  • Add the chili and tomato paste and mix well with a wooden spoon
  • Add the white wine clams and cilantro and cover. Reduce heat to medium and cook for 3-4 minutes.
  • All clams should be open. Discard any clams that do not open.
  • Add the clams to a large bowl and pour sauce over.
  • Serve with crusty bread.

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