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Clams Francais with Beurre Blanc
Servings:
Serves 4 as an appetizerPrep Time:
15 minutesCook Time:
12 minutes
Ingredients
3 Tbsp. unsalted butter
1 small shallot
1/2 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
4 sprigs fresh thyme
1/4 tsp. kosher salt
1/4 tsp. freshly ground black pepper
48 littleneck clams, rinsed and cleaned
3 Tbsp. fresh minced parsley thyme sprigs (optional)
Directions
1. Melt butter in a large pot over medium heat. While butter melts, mince shallot, then add to butter. Cook until softened, about 2 to 3 minutes.
2. Add wine, thyme, salt, and pepper, and increase heat to medium-high. When the mixture simmers, add clams and cook, covered, stirring occasionally, until clams have opened, about 7 to 9 minutes. Discard any clams still closed.
3. Transfer clams and broth to a large serving bowl, sprinkle with parsley and thyme if desired, and serve.
Source: Hannaford fresh Magazine, September - October 2015
Nutrition
| Nutritional Facts | |
| Servings | Serves 4 |
| Base Nutrients | |
| Calories | 340 kcal (17%) |
| Calories from Fat | 99 kcal (0%) |
| Total Fat | 11 g (17%) |
| Saturated Fat | 6 g (30%) |
| Cholesterol | 100 mg (33%) |
| Sodium | 260 mg (11%) |
| Total Carbohydrates | 22 g (7%) |
| Dietary Fiber | 0 g (0%) |
| Protein | 32 g (53%) |
| Vitamins | |
| Vitamin A | n/a |
| Vitamin C | n/a |
| Minerals | |
| Calcium | n/a |
| Iron | n/a |
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