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Clams in White Wine

By Zanne Miller, from the Zanne Miller collection

Serves

Introduction

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

Ingredients

	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	cloves garlic, chopped
	1	tsp. minced shallots
	~	Salt and pepper, to taste

Steps

Wash the clams. Toss any that are fully opened or, if gaping, don’t close when you press on them.
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.
Ladle into a large serving bowl and pass at the table, or ladle individual servings into soup bowls.

Notes

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

This content is from the Zanne Miller collection.

Baked Salmon

Shrimp Scampi

The seven-fishes feast

Or five, if that’s all you can handle

Baked Crab Legs

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