Recipe for Steamed Clams With Garlic and Mushrooms | Almanac.com

Steamed Clams With Garlic and Mushrooms

Photo Credit
Becky Luigart-Stayner
Makes 2 to 4 servings.
The Old Farmer's Almanac EATS

Steamed Clams With Garlic and Mushrooms

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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.