Impossibly Easy Gourmet Clams
Recipe courtesy of Virginia Marine Products Board.
3 tablespoons butter
2 cups (8 ounces) chopped leeks (white part only)
40 small Virginia clams, rinsed and scrubbed under cold water (approximately 4 pounds)
1 cup dry white wine
1/4 cup chopped fresh tarragon (or 1 1/2 tablespoons dried tarragon)
Freshly ground black pepper to taste
- Heat 1 tablespoon butter in a large high-sided sauté pan over medium heat. Add leeks and cook for 3 to 4 minutes until soft.
- Stir in clams and wine, cover and simmer for 4 minutes or until clams have opened.
- Stir in remaining butter, sprinkle with tarragon, season with pepper and serve immediately.
Makes 4 servings.
Nutritional Information Per Serving (1/4 of recipe): Calories: 202; Total Fat: 10g; Cholesterol: 64mg; Total Carbs: 11g; Protein: 17g; Sodium: 79mg.
Recipe and photograph courtesy of Virginia Marine Products Board.