Ingredients:
1 lb fresh clams (about 15-20 clams)
1 lb large shrimp, peeled and deveined
3 tbsp unsalted butter
4 cloves garlic, minced
1 cup dry white wine (such as Sauvignon Blanc)
1 cup seafood or chicken broth
1/4 cup chopped fresh parsley
1 tbsp olive oil
Salt and freshly ground black pepper, to taste
Lemon wedges for garnish
Instructions:
Prep the Seafood:
Scrub the clams under cold water to remove any grit or sand.
Peel and devein the shrimp, if necessary, leaving the tails on for presentation.
Make the Garlic and White Wine Broth:
In a large skillet, heat olive oil and butter over medium heat until the butter is melted.
Add the minced garlic and sauté for about 1-2 minutes until fragrant but not browned.
Pour in the white wine, scraping the bottom of the skillet with a wooden spoon to release any browned bits from the garlic.
Add the seafood broth and bring to a simmer, allowing the sauce to reduce slightly (about 3-4 minutes).
Cook the Seafood:
Add the clams to the skillet and cover, cooking for 5-7 minutes, or until the clams have opened up. Discard any clams that do not open.
Add the shrimp to the skillet and cook for an additional 3-4 minutes, until they turn pink and opaque.
Season the broth with salt, freshly ground black pepper, and additional parsley to taste.
Serve:
Carefully transfer the seafood, clams, and shrimp, along with the garlic-wine broth, to a serving platter or leave it in the skillet for a rustic presentation.
Garnish with fresh parsley and serve with lemon wedges for added brightness and acidity.
This Seafood in Garlic and White Wine Broth is a rich, savory dish filled with tender shrimp and flavorful clams, perfectly complemented by a fragrant broth infused with garlic and white wine. It’s the perfect dish for a cozy, indulgent meal that’s easy to prepare and beautifully presented. Enjoy the glossy sheen of the broth, the delicate texture of the seafood, and the mouthwatering flavors in every bite!
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