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Clams with Garlic Sauce

Yield Makes 4 servings
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.


  • 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

Nutrition 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

How to Make It

  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.