Chef Jessica Monty
Campfire Clams in Wine Sauce
INGREDIENTS
- 4 pounds of cleaned clams
- 1 shallot, minced
- 4 garlic cloves, minced
- 1 cup white wine
- 1 anchovy, finely minced
- 1/4 cup Parsley, chopped
- 4 slices of sourdough bread
- 1/4 tsp salt
- 2 Tablespoons olive oil
DIRECTIONS
- In a Dutch oven or medium heavy bottomed pot, melt one stick of butter.
- Sauté shallots for a couple minutes and add garlic.
- Add wine and reduce by half.
- While wine reduces, season bread with olive oil and salt.
- Grill bread on both sides until toasty and warm.
- Add anchovy and clams to wine sauce and stir well. Cover and steam for ~ 5 min.
- When all clams are open you’re done! Discard any unopened clams.
- Garnish with fresh parsley.
KNIIFE UTILIZED
the Oliva Elite Scalloped Bread Knife—the tool you have been waiting for. With its razor-sharp scalloped edge, this knife glides through thick, crunchy crusts without compressing the soft, airy interior. Think: clean, confident cuts every time. The German stainless steel blade holds its edge beautifully, and the ergonomic olive wood handle feels as good in your hand as the bread tastes on your plate. Whether you’re slicing a still-warm loaf for breakfast or carving up pieces for a cheese board, this is the knife that treats your sourdough with the respect it deserves.
Clams in Wine Sauce: A Cross-Cultural Favorite
Clams cooked in white wine are enjoyed around the world, especially in countries with strong seafood traditions. It’s a simple, flavorful dish made with fresh clams, garlic, herbs, and white wine—and sometimes butter, chili, or lemon.
How Different Cultures Make It:
- Italy: Known as Vongole al Vino Bianco, often served with pasta (like Spaghetti alle Vongole) using garlic, parsley, and olive oil.
- France: Palourdes au Vin Blanc uses shallots, butter, and thyme—perfect with crusty bread.
- Spain: Almejas a la Marinera includes paprika and sometimes tomato for a richer sauce.
- Portugal: Amêijoas à Bulhão Pato adds cilantro and lemon for a bright, fresh taste.
Why Use Wine?
White wine adds acidity and aroma, balancing the natural saltiness of the clams and creating a light, flavorful sauce.
Simple, Fresh, and Social
This dish is all about:
- Using fresh ingredients
- Cooking quickly
- Enjoying with bread, pasta, or a glass of wine
Whether you’re on a coast in Europe or cooking at home, clams in wine sauce is a timeless, crowd-pleasing seafood dish.
