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Clams in White Wine

By , from the Zanne Miller collection
Serves 6


Serve this dish with soft butter and crusty bread on the side.


5 doz. Manila or littleneck clams (10 clams per person)
1 bottle dry white wine, such as Chardonnay
1 can (16 ounces) diced tomatoes
½ cup (1 stick) butter
2 garlic cloves, chopped
1 tsp. minced shallots
~ Salt and pepper, to taste


  1. Wash the clams. Toss any that are fully opened or, if gaping, don’t close when you press on them.
  2. Put the wine, tomatoes with juice, butter, garlic, and shallots into a large stockpot. Heat over medium high, covered, until simmering. Cook for five to 10 minutes, or until all the clams have opened. Add salt and pepper if desired.
  3. Ladle into a large serving bowl and pass at the table, or ladle individual servings into soup bowls.


Read more about Italian Christmas Eve traditions in “The seven-fishes feast.”

blueberry cake

This content is from the Zanne Miller collection.

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