Over the next couple of weeks, I’m going to be sharing recipe ideas that were inspired by some of our favorite restaurants in Ireland. First up is this Steamed Clams with White Wine, Garlic and Parsley.
One of our favorite spots for lunch was Moran’s Oyster Cottage. We were originally going to explore Northern Ireland exclusively, but we made a special trip down to Galway just so we could eat at this place.
Moran’s has been around since 1797 and although it’s located near Galway, it feels secluded and tucked far away from the city. We walked in through their welcoming red door and were greeted by the friendliest staff, a warm fireplace and the smells of fresh seafood. We sat at the bar and enjoyed a couple of glasses of sauvignon blanc while waiting for their grilled oysters and steamed clams. It had been a while since Mike and I had clams and we thought it would be a nice addition in the midst of all the oysters we were eating.
The great thing about steamed clams is that they are easy to make and require few ingredients. Taking inspiration from Moran’s, I decided to steam the clams in white wine, garlic and lemon wedges. It was absolutely delicious and if I closed my eyes, I could pretend I was still at Moran’s.
Steamed Clams with White Wine, Garlic and Parsley
2 pounds Littleneck clams, rinsed and cleaned
3 tablespoons of butter
4-5 garlic cloves, minced
1/3 – 1/2 cup white wine
Note: I used an Oregon Pinot Gris.
3 tablespoons of chopped parsley
Juice from 1/2 – 1 whole lemon
1 lemon cut into wedges
Crusty bread, for dipping
1. Melt butter in a pot over medium heat.
2. Add the garlic and cook for another 2 minutes.
Note: Be careful not to burn the garlic.
3. Add wine and increase heat until wine is brought to a simmering boil.
4. Add the clams and cook for 5-7 minutes, stirring occasionally, until clams have opened.
5. Discard any clams that did not open.
6. Add parsley and lemon juice and stir to combine.
7. Transfer clams and broth to a serving bowl and mix additional lemon wedges into the bowl.
8. Serve with crusty bread for dipping.
All images ©Regan Baroni 2017.