Butter and White Wine poached Clams

A relatively simple way to use clams, mussels, and any other shellfish you’d like, gently poaching them in butter, broth, and wine keeps them tender and flavorful. A perfect accompaniment with this dish is a fresh baked loaf of Sourdough; use it to soak up the butter sauce, and thank me later.

Ingredients

  • Clams

  • Vermouth

  • Broth

  • Butter

  • Garlic

  • Yellow Onion

  • Green Onion

  • Salt

  • Pepper

  • Thyme

Directions

  1. Submerge clams in water for 15-30 minutes before cooking. Discard any clams that remain open after tapping them.

  2. Mince garlic and dice onion, sautee with olive oil for 2 minutes. Deglaze with vermouth, simmer for 1 minute. Add broth and a stick of butter. Add salt.

  3. Add clams to simmering liquid, cook until they’re all popped open. Upon serving, discard any that remain closed.

  4. Serve with poaching liquid, garnish with green onions, fresh cracked black pepper, fresh thyme, and other herbs if desired.