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Champagne Butter Clams with Sourdough Toast
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These Champagne butter clams with sourdough toast are an elegant meal of fresh clams that are simmered in sparkling wine and roasted garlic butter and served with crisp, garlicky toasted sourdough slices for dipping. This meal is every bit as impressive as what you’ll find at a fancy restaurant.
Adapted from John Kanell | Preppy Kitchen | Simon & Schuster, 2022
Clams are often done the disservice of being overcooked and rubbery, to the point that most people wouldn’t know a good clam if you threw one in their mouths. They should be soft and taste like the ocean, with their brine allowed to mingle with butter, champagne, and herbs for an indulgent sopping-up sauce. There’s really nothing better to enjoy with a glass of wine.–John Kanell
Champagne Clam FAQs
How do I choose the freshest clams?
Always look for clams with closed shells when buying live, and always buy from a licensed and reputable supplier. Fresh clams (and other shellfish, for that matter) should have a “Harvested in the USA” label, and the supplier/fishmonger should be able to tell you exactly when and where they were harvested.
If the shell is open slightly, give it a little tap. The clam should close. If it doesn’t, the clam has died and there could be bacteria present – so it’s best practice to throw those away.
You may notice that there’s a bit of dirt and sand on your clams. No worries at all, the muck around it actually helps keep the clam moist until you’re ready to use them. Just rinse off the dirt before cooking.
How long will fresh clams last in the fridge before they need to be cooked?
Fresh clams should keep in the fridge for a couple of days. Store them in a container with a moist paper towel over the top. You’ll need to check on your clams to make sure they’re all still closed and alive (chuck any that have died) and replace that paper towel daily – but we don’t recommend keeping live clams in the fridge for more than 2 to 3 days.
How many clams should I serve per person if I am making this dish as an appetizer?
We recommend figuring on about 1/2 pound of clams per person if serving this as an appetizer – so the recipe, as written, will serve 8. We’d probably double up on the garlic toasts though.
Champagne Butter Clams with Sourdough Toast
This easy and impressive clam recipe is made with fresh clams served in a garlicky Champagne butter sauce with toasted sourdough bread for sopping up the juices. It’s a meal worthy of a celebration but comes together in just over an hour.
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Preheat the oven to 350ºF (175°C).
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Trim about 1/4-inch (6-mm) from the top of the head of garlic so all the cloves are exposed. Place the garlic on a small piece of aluminum foil, drizzle with the olive oil, and season with a pinch of salt and pepper.
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Wrap the garlic in the foil, set on a baking sheet, and bake until the garlic is tender, about 40 minutes. Set the foil packet aside until it’s just cool enough to handle, then unwrap the garlic head and let it cool completely.
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In a large bowl, combine the clams and enough cold water to cover. Let them stand for 20 minutes, drain in a colander, and rinse again.
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Squeeze the roasted garlic cloves into a medium bowl and mash them with a fork until mostly smooth. Add the butter, 1/2 teaspoon salt, 1/4 teaspoon pepper, and mixed fresh herbs and stir until smooth and combined.
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Preheat the oven to high broil (500ºF | 260°C).
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Arrange the bread slices in a single layer on a large, rimmed baking sheet. Spread half of the garlic herb butter on the bread slices. Broil until golden brown, 2 to 4 minutes.
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Plop the remaining garlic herb butter in a large Dutch oven and melt over medium heat. Add the drained clams and champagne. Bring to a simmer, cover, and cook until all the clams are open, 8 to 10 minutes.
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Use a slotted spoon to transfer the clams to a deep rimmed platter or individual serving bowls, discarding any unopened clams.
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Ladle the cooking liquid over the clams, being careful to leave any grit at the bottom of the pan.
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Sprinkle with additional fresh herbs and flaky salt and serve with the sourdough toasts and lemon wedges. (If you’re not serving the clams immediately, cover the platter with foil to keep warm and garnish just before serving.)
Serving: 1portionCalories: 852kcal (43%)Carbohydrates: 70g (23%)Protein: 24g (48%)Fat: 51g (78%)Saturated Fat: 30g (188%)Polyunsaturated Fat: 3gMonounsaturated Fat: 13gTrans Fat: 2gCholesterol: 142mg (47%)Sodium: 1112mg (48%)Potassium: 270mg (8%)Fiber: 3g (13%)Sugar: 7g (8%)Vitamin A: 1933IU (39%)Vitamin C: 5mg (6%)Calcium: 118mg (12%)Iron: 7mg (39%)
If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. We’d love to see your creations on Instagram, Facebook, and Twitter.
Recipe Testers’ Reviews
Originally published October 5, 2022
If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. We’d love to see your creations on Instagram, Facebook, and Twitter.
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David Leite
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