Clams in Lemon Butter Sauce

Oxmoor House
2 servings.


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4 pounds littleneck clams
3 tablespoons cornmeal
1 cup chopped onion
2 tablespoons chopped shallots
1 1/2 cups Chablis or other dry white wine
2 teaspoons grated lemon rind
1/4 cup fresh lemon juice
2 cloves garlic, minced
1/2 cup butter, cut into pieces
2 tablespoons minced fresh parsley
2 tablespoons minced green onions
1/4 teaspoon salt
1/4 teaspoon ground white pepper


Scrub clams thoroughly, discarding any that are cracked or open. Place clams in a large bowl; cover with cold water, and sprinkle with cornmeal. Let stand 30 minutes. Drain and rinse clams; set aside. Discard cornmeal.

Combine clams, chopped onion, shallots, and wine in a large Dutch oven. Bring to a boil; cover, reduce heat, and simmer 6 minutes or until most clams are open. Remove clams to a serving bowl as they open; keep warm. Discard any unopened clams. Bring remaining liquid to a boil; cook over high heat until reduced to 1 cup. Pour liquid through a sieve. Pour strained liquid into a medium saucepan.

Bring liquid to a boil; reduce heat to simmer. Stir in lemon rind, lemon juice, and garlic. Remove from heat; add butter and remaining ingredients. Stir with a whisk until butter melts. Pour sauce over clams. Serve immediately.

Created date

August 2009

Nutritional Information

Calories 531
Caloriesfromfat 80 %
Fat 47.1 g
Satfat 28.8 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 14.3 g
Carbohydrate 16.6 g
Fiber 0.0 g
Cholesterol 156 mg
Iron 0.0 mg
Sodium 834 mg
Calcium 0.0 mg