Steamed Clams with Leeks
Dry Sangiovese Rosé Steamed Clams with Leeks
Place the clams in a colander and rinse thoroughly with cold water. Transfer to a large mixing bowl and cover with cold water. Allow to soak for 10 minutes. Right before you’re ready to cook, remove the clams with your hands and return them to the colander. It’s important to leave the sandy water in the bowl! In a large saucepan with a lid, heat the oil. Sauté the leeks, shallots and garlic over medium heat until translucent, about 5 minutes. Add the butter and season with salt. Add the clams to the pot and stir for 30 seconds. Pour in the wine. Simmer the clams over medium heat, when a clam opens, pluck it from the pot to a serving bowl. Once all the clams are out of the pot, and any that don’t open are discarded, add the lemon juice and oregano or parsley leaves to the cooking liquid. Pour the sauce over the clams and serve with crusty bread on the side.