Clams with Buttery White Wine Sauce & Garlic Shallots

40 minshere
Cooking method: Stove top

Clams with Buttery White Wine Sauce & Garlic Shallots

40 mins
Cooking method: Stove top



  • 1kg clams
  • 2-3 shallots, chopped finely
  • 1 tbsp garlic, chopped finely
  • White wine
  • 2 tbsp cream
  • 1 tbsp unsalted butter
  • 1 tbsp fresh fennel, diced
  • Vermicelli noodles

Seafood used

Cooking method

  1. Heat wok with a little olive oil. Put in clams, chopped shallots and crushed garlic and toss around with the lid on. Add several splashes of white wine – beware this will create a great gush of steam! When cooked, remove the clams from the wok to a plate.
  2. Bring a pot of water to boil for the vermicelli.
  3. While waiting for the vermicelli to be ready, bring the remaining juices back to the boil, add cream, reduce by half then add butter and whisk in. Adjust seasoning with fresh ground pepper and salt. Add freshly cut fennel and mix together.
  4. Place half-shelled clams on nests of fine noodles, pour over sauce and enjoy!

This recipe serves 2-3 people.

Image and recipe courtesy Cloudy Bay Clams