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Steamed Clams with Leeks

Main Courses

Serves 2


Dry Sangiovese Rosé Steamed Clams with Leeks

  • 2 lbs manila clams or cockles
  • 1 tbsp olive oil
  • 1 large leek, white and light green parts only, thinly sliced
  • 1 large shallot, thinly sliced
  • 2 garlic cloves, thinly sliced
  • 1 tbsp unsalted butter
  • 1/4 tsp sea salt
  • 2 cups FC Dry Sangiovese Rosé
  • 1 tbsp lemon juice
  • 1 tbsp fresh oregano leaves (or parsley), roughly chopped

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.