The Art of Cooking Clams with White Wine and Garlic

As we begin cooking our clams with white wine and garlic, the aroma of sautéed onions and garlic fills the air. The pork begins to render its fat, and you can see it's starting to get crispy. We're going ahead and add in our lemon zest, using the zest of an entire lemon. This will not only add a burst of citrus flavor but also create a beautiful presentation with the clams. A little lemon juice is added as well, which pairs perfectly with seafood, especially in this application.

The mixture is then combined with 2 tablespoons of tomato paste, all that garlic and shallot, infusing that flavor into the dish. The heat is turned down to low or even turned off if it's too hot, to prevent scorching and burning the garlic or shallots. This allows us to infuse that flavor without compromising its quality. Next, we add a couple of tablespoons of lemon juice to balance out the flavors. For those who prefer less acidity, this can be omitted.

A pinch of crushed red pepper flakes adds an optional ingredient for those who like a bit of heat in their dish. Low-sodium chicken bullan powder is also added to enhance the flavor. A low-sodium veggie stock or seafood stock is used to amplify the flavors. All-purpose seasoning, which is low in sodium, is added to give the dish its unique taste. Fresh parsley is then added, followed by a deglazing with dry white wine – preferably Chardonnay or another similar white wine that's not too expensive.

The alcohol will burn off, and once it does, we're left with a flavorful sauce. We add room-temperature butter to emulsify the sauce and ensure its smooth texture. A taste is taken to adjust the seasoning as needed. The heat is turned back on, and we add in our veggie stock or seafood stock to create a rich broth.

Once the clams start opening and soaking up all that flavor, it's time to plate them up. The dish can be served with pasta, crusty bread, or even on its own as an appetizer. The key is to arrange the clams in a way that allows for ample pouring of the flavorful broth.

The final touches include adding some extra parsley for garnish and arranging the dish in a visually appealing manner. This attention to detail makes all the difference when serving food. For those cooking this recipe at home, it's essential to remember that even minor details can elevate the experience.

As we're about to present our dish, let's talk about its versatility. It can be served with various accompaniments such as buttered noodles or Assada spaghetti. A simple yet delicious crusty garlic bread also pairs perfectly with this recipe. When serving, it's crucial to arrange the clams in a way that allows for easy pouring of the broth.

A quick note before we taste our dish: please consider subscribing to our channel and enabling notifications. It's always exciting to share the Moment of Truth – when we finally get to enjoy the fruits of our labor. And so, let's take a moment to appreciate the simple yet satisfying flavors that come together in this recipe.

"WEBVTTKind: captionsLanguage: enwhen I go out to eat there's a few things on a restaurant menu that absolutely stop me in my tracks and I have to order it and today's recipe is just that if you're in the mood for seafood and you don't want to break the bank then this Little Neck clam recipe is exactly what you need meet me in the kitchen let's make it happen don't be a clam eat one yeah all right guys first things first when you get your little neck clams home you want to go ahead and clean them up the best way to do that is to soak them in some cold salted water for about 30 minutes during that 30 minutes soak the sand and grit that can sometimes be in clams will start to like work its way out and then you can give them a good scrub so about a tablespoon or so of flaky kosher salt cold water to until the clams are submerged just get in there with your hands and move them around a little bit any of the clams that are already open you want to discard those cuz you can't eat those um and then if they don't open during the cooking process you want to discard those as well clams are relatively inexpensive considering how much you can get and how many people you can feed with 50 the 50 count right here is between $ and $15 per bag so you can get a whole meal feed you know four or five people with this as an appetizer or serve it with pasta and have a whole meal some good fresh seafood for 15 bucks so after your 30 minutes soak you want to go ahead and rinse them over cold water about 2 or three times and then you're going to grab either a bristle brush an old toothbrush or a rigid uh rag that you can kind of just give them a good little scrub make sure there's no sand or Barnacles or anything that you don't want to eat just make sure they're nice and clean just take the extra step to have yourself a good meal might be a little bit labor intensive but when your guests come over and say hey what can I do to help put them on the chores that you don't want to do and my house has things like peeling potatoes grating cheese and this episode is sponsored by DraftKings for new customers only new players can sign up now and get $50 instantly in Casino credits when you play Just $5 with DraftKings you have access to all of your favorite real money casino games right at your fingertips you can choose from over 300 real money games from slots Blackjack roulette and live dealer games whenever you want to with more real money games added regularly DraftKings casino is change in the game with new ways to play DraftKings Casino has awarded over 100 million in Jackpot winnings and they have a super wide selection of exclusive DraftKings slots and blackjack games you can't find anywhere else if DraftKings Casino isn't yet available in your state check out DraftKings daily fantasy app where you have a shot at winning cash prizes all season long so head to the DraftKings casino app right now sign up using the promo code make it happen and play Just $5 and instantly receive $50 in Casino credits that's right DraftKings is giv new casino customers $50 and casino credits when they sign up using the promo code make it happen and play a minimum of5 and scrubbing clams next up it's time to go ahead and prep our shallot garlic and parsley you can use onion if you can't find shallot no big deal You' also use minced garlic or the garlic paste that you see me use occasionally roasted garlic works great for this recipe but today we're going to dice up some fresh garlic one shallot couple tablespoons of minced garlic you're going to slice your shallot the same way you do an onion leave the root intact and then just a nice fine dice on the shallot repeat that process for all the shallot that you decide to use sometimes I throw two shallots in there this kind of depends on how large the shallot is you want about a/4 Cup in total there we go shallot is prepped moving on to the garlic put yourself in about three or four cloves nice large ones easiest way to do this in my opinion is to smash it first so use the flat end of your blade a smash don't have to hit it too hardless you're having a rough day take it out on the garlic then the skin just peels off real easy I'm going to chop this little end piece off and then a fine dice on the garlic last but not least we're going to prep our parsley and this a nice fine dice on that all right my friends now it's time for the fun part we're actually going to get to cooking we have our large pot here over medium heat to that I'm going to add about a tablesp spoon or so of avocado oil olive oil works well here as well whatever you got it get the job done next we're going to use some panchetta if you don't have Panetta you use bacon beef bacon is a solid substitute here as well for the no pork folks out there 8 oz in total this is going to add a little bit of saltiness just some great smoked flavor just open her up and then going to take some time like I said medium maybe even medium low and take the necessary time to let this render and get crispy because that pork fat or beef fat for those of you that using in beef bacon is going to flavor the rest of this dish all right so once the pork begins to render its fat and you can see it's starting to get crispy we're going to go ahead and add in our lemon zest we're using the zest of an entire lemon we also use a little lemon juice as well as you guys know lemon pars beautifully with seafood especially in this application with the clams so we're going to go ahead and get the zest in there get all that flavor then we'll get a little bit of the acid from the actual lemon juice do that towards the end though for right for right now we're going in with 2 tablespoon of tomato paste all of that garlic and shallot let's give that a good mix immediately it's going to be smelling good turn the heat down to low at this point or turn it off if it's a little too hot you don't want to Scorch and burn your your garlic or your shallots you just want to infuse that flavor in there next we're going in with our lemon juice couple tablespoons will do the trick then we're going in with our crushed red pepper flakes optional ingredient guys if you don't want any heat you can leave that out out a little bit of chicken bullan powder we got some uh low sodium veggie stock here that we're going to use so this is going to amplify that flavor quite a bit then we got my allpurpose seasoning which is low sodium going to add in our parsley and then we're going to De glaze with that dry white wine I like charday something like that don't use anything too expensive something cheap is perfect for this recipe so in goes the white wine seon Blanc charday something like that a good cup and a half make sure you taste as you go that better but perfect for cooking so go ahead and give that a mix we're going to let the alcohol burn off give it a good 3 to 4 minutes on medium high heat once you see this liquid reduced that's when we're going to add in our veggie stock stock or seafood stock whatever you got and then we'll start to add in a little room temperature butter and emulsify that make sure the flavor is right then add in the clams cover them with the lid let them Steam for a few minutes until the clams open and soak up all that flavor you can serve this as a pasta you can serve it with a crusty bread as an appetizer you really can't go wrong all right guys so once you see that most of the clams are at least 80 90% of them are open what I like to do is kill the heat I'm going to cover them with a lid and just give them a couple minutes to kind of soak up all that flavor before we plate them up it'll also give a little bit of more cooking time for the ones that aren't quite all the way there that's why I said stop it at about 80 90% give that other 20 20% maybe 10% uh a little bit more time to finish last but not least it's time to present this so what I like to do is get like a shallo is bowl like this big enough for probably 4ish servings depending on how hungry everybody is then we're going to grab our serving spoon here and first things first I want to get the actual clams in there and arrange them a little bit and then we'll grab a ladle and be able to spoon in as much of that delicious broth that we made as we want now again you can serve this with a little buttered noodles or some assada spaghetti you can plate this up with the pasta however you want to do it a little crusty garlic bread as an appetizer there's a number of ways that you can execute this but first things first I keep saying that but most importantly I want to arrange these in a manner that I could dump a lot of that broth on there it's actually going to hit the clams so take the extra minute or two don't just dump it into the bowl the Minor Details make all the difference some if I'm serving this at a restaurant this is about a serving size right here all right guys now it's time to go ahead and plate this up a little extra parsley for garnish plenty of that broth for your noodles or your bread whatever you decide to use or I drink this with a spoon if we being honest my favorite part of the job is time for the taste test but before we do that please take a quick second to subscribe to the channel make sure you hit that Bell to enable notifications as well all right folks Moment of Truth No spoon to drop no plates to be broken today that's how it's done right there though get a little bit of broth up in there plenty of that Panetta then this Bottoms Up little more broth for the Ropewhen I go out to eat there's a few things on a restaurant menu that absolutely stop me in my tracks and I have to order it and today's recipe is just that if you're in the mood for seafood and you don't want to break the bank then this Little Neck clam recipe is exactly what you need meet me in the kitchen let's make it happen don't be a clam eat one yeah all right guys first things first when you get your little neck clams home you want to go ahead and clean them up the best way to do that is to soak them in some cold salted water for about 30 minutes during that 30 minutes soak the sand and grit that can sometimes be in clams will start to like work its way out and then you can give them a good scrub so about a tablespoon or so of flaky kosher salt cold water to until the clams are submerged just get in there with your hands and move them around a little bit any of the clams that are already open you want to discard those cuz you can't eat those um and then if they don't open during the cooking process you want to discard those as well clams are relatively inexpensive considering how much you can get and how many people you can feed with 50 the 50 count right here is between $ and $15 per bag so you can get a whole meal feed you know four or five people with this as an appetizer or serve it with pasta and have a whole meal some good fresh seafood for 15 bucks so after your 30 minutes soak you want to go ahead and rinse them over cold water about 2 or three times and then you're going to grab either a bristle brush an old toothbrush or a rigid uh rag that you can kind of just give them a good little scrub make sure there's no sand or Barnacles or anything that you don't want to eat just make sure they're nice and clean just take the extra step to have yourself a good meal might be a little bit labor intensive but when your guests come over and say hey what can I do to help put them on the chores that you don't want to do and my house has things like peeling potatoes grating cheese and this episode is sponsored by DraftKings for new customers only new players can sign up now and get $50 instantly in Casino credits when you play Just $5 with DraftKings you have access to all of your favorite real money casino games right at your fingertips you can choose from over 300 real money games from slots Blackjack roulette and live dealer games whenever you want to with more real money games added regularly DraftKings casino is change in the game with new ways to play DraftKings Casino has awarded over 100 million in Jackpot winnings and they have a super wide selection of exclusive DraftKings slots and blackjack games you can't find anywhere else if DraftKings Casino isn't yet available in your state check out DraftKings daily fantasy app where you have a shot at winning cash prizes all season long so head to the DraftKings casino app right now sign up using the promo code make it happen and play Just $5 and instantly receive $50 in Casino credits that's right DraftKings is giv new casino customers $50 and casino credits when they sign up using the promo code make it happen and play a minimum of5 and scrubbing clams next up it's time to go ahead and prep our shallot garlic and parsley you can use onion if you can't find shallot no big deal You' also use minced garlic or the garlic paste that you see me use occasionally roasted garlic works great for this recipe but today we're going to dice up some fresh garlic one shallot couple tablespoons of minced garlic you're going to slice your shallot the same way you do an onion leave the root intact and then just a nice fine dice on the shallot repeat that process for all the shallot that you decide to use sometimes I throw two shallots in there this kind of depends on how large the shallot is you want about a/4 Cup in total there we go shallot is prepped moving on to the garlic put yourself in about three or four cloves nice large ones easiest way to do this in my opinion is to smash it first so use the flat end of your blade a smash don't have to hit it too hardless you're having a rough day take it out on the garlic then the skin just peels off real easy I'm going to chop this little end piece off and then a fine dice on the garlic last but not least we're going to prep our parsley and this a nice fine dice on that all right my friends now it's time for the fun part we're actually going to get to cooking we have our large pot here over medium heat to that I'm going to add about a tablesp spoon or so of avocado oil olive oil works well here as well whatever you got it get the job done next we're going to use some panchetta if you don't have Panetta you use bacon beef bacon is a solid substitute here as well for the no pork folks out there 8 oz in total this is going to add a little bit of saltiness just some great smoked flavor just open her up and then going to take some time like I said medium maybe even medium low and take the necessary time to let this render and get crispy because that pork fat or beef fat for those of you that using in beef bacon is going to flavor the rest of this dish all right so once the pork begins to render its fat and you can see it's starting to get crispy we're going to go ahead and add in our lemon zest we're using the zest of an entire lemon we also use a little lemon juice as well as you guys know lemon pars beautifully with seafood especially in this application with the clams so we're going to go ahead and get the zest in there get all that flavor then we'll get a little bit of the acid from the actual lemon juice do that towards the end though for right for right now we're going in with 2 tablespoon of tomato paste all of that garlic and shallot let's give that a good mix immediately it's going to be smelling good turn the heat down to low at this point or turn it off if it's a little too hot you don't want to Scorch and burn your your garlic or your shallots you just want to infuse that flavor in there next we're going in with our lemon juice couple tablespoons will do the trick then we're going in with our crushed red pepper flakes optional ingredient guys if you don't want any heat you can leave that out out a little bit of chicken bullan powder we got some uh low sodium veggie stock here that we're going to use so this is going to amplify that flavor quite a bit then we got my allpurpose seasoning which is low sodium going to add in our parsley and then we're going to De glaze with that dry white wine I like charday something like that don't use anything too expensive something cheap is perfect for this recipe so in goes the white wine seon Blanc charday something like that a good cup and a half make sure you taste as you go that better but perfect for cooking so go ahead and give that a mix we're going to let the alcohol burn off give it a good 3 to 4 minutes on medium high heat once you see this liquid reduced that's when we're going to add in our veggie stock stock or seafood stock whatever you got and then we'll start to add in a little room temperature butter and emulsify that make sure the flavor is right then add in the clams cover them with the lid let them Steam for a few minutes until the clams open and soak up all that flavor you can serve this as a pasta you can serve it with a crusty bread as an appetizer you really can't go wrong all right guys so once you see that most of the clams are at least 80 90% of them are open what I like to do is kill the heat I'm going to cover them with a lid and just give them a couple minutes to kind of soak up all that flavor before we plate them up it'll also give a little bit of more cooking time for the ones that aren't quite all the way there that's why I said stop it at about 80 90% give that other 20 20% maybe 10% uh a little bit more time to finish last but not least it's time to present this so what I like to do is get like a shallo is bowl like this big enough for probably 4ish servings depending on how hungry everybody is then we're going to grab our serving spoon here and first things first I want to get the actual clams in there and arrange them a little bit and then we'll grab a ladle and be able to spoon in as much of that delicious broth that we made as we want now again you can serve this with a little buttered noodles or some assada spaghetti you can plate this up with the pasta however you want to do it a little crusty garlic bread as an appetizer there's a number of ways that you can execute this but first things first I keep saying that but most importantly I want to arrange these in a manner that I could dump a lot of that broth on there it's actually going to hit the clams so take the extra minute or two don't just dump it into the bowl the Minor Details make all the difference some if I'm serving this at a restaurant this is about a serving size right here all right guys now it's time to go ahead and plate this up a little extra parsley for garnish plenty of that broth for your noodles or your bread whatever you decide to use or I drink this with a spoon if we being honest my favorite part of the job is time for the taste test but before we do that please take a quick second to subscribe to the channel make sure you hit that Bell to enable notifications as well all right folks Moment of Truth No spoon to drop no plates to be broken today that's how it's done right there though get a little bit of broth up in there plenty of that Panetta then this Bottoms Up little more broth for the Rope\n"