Monégasque-style Clams in White Wine

Ingredients

In Monégasque cuisine, the original French dish of Clams in White Wine is adapted to incorporate local flavors and ingredients. The Monégasque version may include additional herbs and spices to enhance the flavor profile, and the choice of white wine may vary to reflect the preferences of the region. The cooking techniques and traditions remain similar, with a focus on highlighting the natural flavors of the clams. We alse have the original recipe for Cloïsses amb vi blanc, so you can check it out.

• 2 pounds (900g) clams 2 pounds (900g) clams
• 1 cup (240ml) white wine (preferably a local Monégasque white wine) 1 cup (240ml) white wine (preferably a local Monégasque white wine)
• 2 tablespoons olive oil 2 tablespoons olive oil
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 shallot, finely chopped 1 shallot, finely chopped
• 1 tablespoon fresh parsley, chopped 1 tablespoon fresh parsley, chopped
• 1 tablespoon fresh thyme leaves 1 tablespoon fresh thyme leaves
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 10g, 1g
• Protein: 30g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Rinse the clams thoroughly under cold water to remove any sand or grit.
2. 2.
   In a large pot, heat the olive oil over medium heat. Add the minced garlic and chopped shallot, and sauté until fragrant.
3. 3.
   Add the white wine to the pot and bring to a simmer.
4. 4.
   Add the clams to the pot and cover with a lid. Cook for 5-7 minutes, or until the clams have opened.
5. 5.
   Remove the clams from the pot using a slotted spoon and transfer them to a serving dish.
6. 6.
   Increase the heat to high and reduce the cooking liquid for a few minutes until slightly thickened.
7. 7.
   Pour the reduced cooking liquid over the clams.
8. 8.
   Sprinkle with fresh parsley and thyme leaves.
9. 9.
   Season with salt and pepper to taste.
10. 10.
    Serve immediately with crusty bread.

Treat your ingredients with care...

• Clams — Make sure to discard any clams that are cracked or do not close when tapped. Rinse them thoroughly to remove any sand or grit before cooking.

Tips & Tricks

• Use a good quality white wine for the best flavor. Choose a wine that you enjoy drinking, as the flavor will be imparted into the dish.
• Serve the clams with a squeeze of fresh lemon juice for a burst of acidity.
• If you prefer a spicier dish, add a pinch of red pepper flakes to the cooking liquid.
• Make sure to have plenty of crusty bread on hand to soak up the delicious broth.
• Serve the clams as an appetizer or as a main course with a side salad.

Serving advice

Serve the Monégasque-style Clams in White Wine as an appetizer or as a main course. Place the clams in a large serving dish and pour the reduced cooking liquid over them. Garnish with fresh parsley and thyme leaves. Serve with crusty bread on the side to soak up the flavorful broth.

Presentation advice

For an elegant presentation, arrange the clams in individual serving bowls or plates. Drizzle the reduced cooking liquid over the clams and garnish with fresh herbs. Serve with a side of crusty bread and a glass of Monégasque white wine.