Clams in White Wine Sauce

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What a beautiful summer recipe! Simple, delicious and fast to make. No nonsense. If you are a fat-o-phobic (afraid of fat, butter, etc), you need to get over it because the French eat butter and they are healthy and skinny. And they do it better too ;-). As for clams: they are an excellent source of Vitamin B12, zinc and iron which are vital in a healthy thyroid. Unlike a lot of other seafood and farmed fish, farmed clams are safe to eat; they won’t survive dirty waters and antibiotics.

Mussels must be closed when you buy them. Chuck away the open ones.

Clams in White Wine Sauce
 
Prep time
Cook time
Total time
 
Author:
Serves: 2 servings
Ingredients
  • 1 pound of clams (that’s about 12-15 pieces)
  • 1 tablespoon of organic coconut or olive oil
  • 3 tablespoons butter (salted or unsalted)
  • 1 small white onion, chopped in longer slices
  • 6 fresh tarragon stems (if you don’t fancy tarragon, use parsley)
  • 3 cloves garlic, lightly chopped
  • 1 glass dry white wine (never sweet)
  • ½ teaspoon red pepper flakes
  • Melted unsalted butter
How To Make
  1. Heat up coconut/olive oil and throw in the onions.
  2. Sauté the onion till brownish in color.
  3. Throw in the garlic towards the end of this cycle.
  4. Pour in the white wine and bring to a boil.
  5. Throw in the mussels, cover the pot and lower the fire.
  6. Cook for 5-7 minutes till mussels open up.
  7. Discard those that did not open.
  8. Take them out of the pan and place in the serving dish.
  9. Add chopped tarragon, red pepper flakes and butter.
  10. Let the butter melt and the tarragon release its fragrance.
  11. Pour the sauce over clams.
  12. Serve immediately with quinoa or [gluten-free] bread.
For best iron absorption, serve with Vitamin C-rich food such as broccoli or bell peppers. Bon appétit, mes amis!

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