Clams and Prosecco

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Clams and Prosecco
March 6, 2021
by
in Seafood

Clams and Prosecco

Fresh clams cooked in prosecco and freshened up with the aromatics of verbena leaves. A quick and simple dish that is perfect for alfresco dining.

Serving

2-3

Prep Time

1 Min

Cook Time

2 Mins

Equipment

  • Pan with lid
  • Serving dish

Ingredients

  • 3 shallots, cut into rounds
  • 1 clove of garlic
  • Prosecco
  • 500g of clams
  • Olive oil
  • Verbena leaves

Instructions

  • 1 Cook the clams. Add olive oil to a pan under medium heat. Break up the shallots slightly as you add them to the pan. Add garlic. As soon as the shallots have softened slightly, add the clams. Pour some prosecco. Cover with the lid and leave to cook for two minutes. When done, transfer the clams to a serving dish.
  • 2 Make the sauce. Add the verbena leaves to the leftover liquid in the pan. Cook down slightly or until the alcohol evaporates and the verbena releases its aromatic flavours. Cook under high heat for 30 seconds.
  • 36 Serving suggestion. Pour the sauce over the clams. Serve warm with bread. Serve and enjoy.

Recipe Notes

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If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook, and Twitter! Hashtag them #jaimeimbusch

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