Dinner doesn’t always have to be a big production. Sometimes the simplest dishes can be as satisfying as a gourmet production, with less effort to boot.
We’re blessed with an abundance of fresh farm-raised clams here, and everyone in my family likes clams. So sometimes when I’m pressed for time and we’re craving something light, I’ll sauté clams in a garlic and white wine sauce and top with chopped parsley for a simple entrée, then add a little steamed artichoke or asparagus as a side and serve with a crusty baguette.
The nice thing about this dish is there are endless varieties that you can create by adding a few things to this base recipe. If you like spicy, you can add chopped jalapenos, or even chorizo. You can even add bacon.
Steaming artichokes takes the longest in this simple meal, but if you’re serving asparagus, you can cut your cooking time down to about half an hour.
Another nice thing about this dish is that you can use the same wine that you’ve sautéed the clams in to drink with dinner. Just make sure it’s a dry white wine.
Clams Sautéed in Garlic and White Wine
Serves 2
Ingredients
2 tablespoons olive oil
3 cloves garlic, minced
2 pound clams, scrubbed and rinsed
1 tablespoon butter
Salt and pepper to taste
2 cups dry white wine, such as chardonnay or pinot gris
Directions
Heat the olive oil over medium-high heat in a sauté pan with a lid. Add garlic and cook until golden. Add clams and butter and stir until butter melts. Add salt and pepper. Add wine and stir, cover with lid and let cook for 3-4 minutes, stirring occasionally until all clams open. Discard unopened clams. Serve with baguette.
Steamed Artichokes
Ingredients
2 artichokes
4 tablespoons mayonnaise (or 4 tablespoons butter, melted)
Slice of lemon
Directions
To clean the artichokes, lay artichokes on their side and using a sharp knife, cut off the top inch of thorny leaves at the top. Pluck away the discolored bottom leaves near the stem and base and cut off the bottom of the artichoke and discard stem. Rub the cut surface with the lemon slice to minimize browning.
Bring water in a steamer to a boil. Place artichokes in the steamer basket, cover and lower the heat to a medium-high heat and steam for 30–45 minutes. Test doneness by inserting the tip of a paring knife into the base. It should slide in easily if its done.
Serve with mayonnaise or butter to dip the artichoke leaves in.