Steamed Clams With Garlic and Mushrooms

Photo Credit
Becky Luigart-Stayner
The Editors
Makes 2 to 4 servings.
The Old Farmer's Almanac EATS
Print Friendly and PDF

For mouth-watering dishes like this one, and much more, pick up a copy of The Old Farmer’s Almanac EATS.

3 tablespoons unsalted butter
2 tablespoons olive oil
4 cloves garlic, minced
2 shallots, thinly sliced
1 cup finely diced mushrooms
1 cup dry white wine
1 cup clam juice or water
24 to 48 (about 12 per person) small fresh clams, scrubbed and well rinsed
4 cups cooked linguine (optional)
salt and freshly ground black pepper, to taste
2 to 3 tablespoons chopped fresh Italian parsley, for garnish

In a large, nonreactive pot over low heat, melt the butter with the oil. Add garlic, shallots, and mushrooms and cook for 3 to 4 minutes, or until soft, stirring occasionally. Add wine, clam juice, and clams. Cover and simmer for 8 to 9 minutes, or until the clams have opened. Discard any clams that do not open.

Divide linguine, if using, and clams among serving bowls.

Season broth with salt and pepper. Ladle broth over clams, garnish with parsley, and serve.

About The Author

The Almanac Chefs

We love introducing fun new recipes as well as time-tested recipes, straight from the archives! Read More from The Almanac Chefs