Clams with Garlic Sauce

Notes: You can cook the clams in a pan directly on the barbecue, on a gas barbecue's side burner, or in the kitchen. Tap any open clams; discard if they don't close.


Makes 4 servings

Recipe from


Nutritional Information

Calories 684
Caloriesfromfat 24 %
Protein 47 g
Fat 18 g
Satfat 8.4 g
Carbohydrate 78 g
Fiber 3.8 g
Sodium 976 mg
Cholesterol 124 mg


2 heads garlic (about 6 oz. total)
1/4 cup (1/8 lb.) butter or margarine
1/4 cup dry white wine
1/4 cup fat-skimmed chicken broth
1 tablespoon balsamic vinegar
6 dozen clams in shells (about 2 in. wide), suitable for steaming, scrubbed
1 loaf (1 lb.) sourdough bread


1. Place garlic on a flat surface. Press each head firmly to separate cloves. Discard root end and loose peels; do not peel cloves. Thread cloves, touching, onto thin metal skewers.

2. Lay skewers on a barbecue grill over a solid bed of very hot coals or high heat on a gas grill (you can hold hand over grill only 2 to 3 seconds); close lid on gas grill. Turn as needed until garlic is soft when pressed and peels are charred, about 10 minutes.

3. When cool enough to touch, in 3 to 4 minutes, push garlic off skewers and squeeze cloves from peels; discard peels.

4. In a blender or food processor, whirl garlic, butter, wine, broth, and vinegar until pureed. Scrape into a 5- to 6-quart pan. Add clams; cover pan.

5. Bring to a boil over high heat (see notes) and cook until clams open, about 10 minutes. Ladle clams and broth into wide bowls. Serve with chunks of bread to dip into sauce.