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Clams in Garlic-Wine Broth

Total Time - 11 minutes (Active Time - 3 minutes) / Makes 4 Servings

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Littleneck Clams have a sweet, salty, mild flavor. All Publix Littleneck Clams are farm raised in Florida and cleaned so grit and sand is removed. Store in a well-ventilated container covered with a damp cloth in the refrigerator and only rinse in fresh water just prior to cooking.

Clams in Garlic-Wine Broth_LG

Clams in Garlic-Wine Broth

1 tablespoon unsalted butter
1 tablespoon garlic, chopped
3 lb littleneck clams, rinsed
1 (14.5-oz) can chicken broth
1 cup white wine

  1. Preheat large sauté pan on medium. Place butter in pan, then add garlic and clams; cook 2-3 minutes or until garlic becomes fragrant.
  2. Add chicken broth and white wine; cook 6-8 minutes or until reduced by one-half and clam shells are open. Discard clams that remain closed after cooking.
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Other Preparation Methods

Steam: Bring 2 cups seafood stock to a boil in a large stock pot on high. Place 3 lb rinsed clams in a steamer basket and add to pot. Cover and cook 6-8 minutes or until clams open. Serve with lemon wedges. Discard clams that remain closed after cooking.

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Dry Grocery
Add to your grocery list 1 (14-oz) can chicken broth
Add to your grocery list 1 cup white wine

Add to your grocery list 1 tbsp garlic

Add to your grocery list 3 lb littleneck clams

From Your Pantry
Add to your grocery list 1 tbsp unsalted butter

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Recipe Version FRS0016