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🍽️ Venus Clams in Wine Broth

824 kcal · 30 min · 4 servings

Ingredients

• 1.5 kg Venus clams
• 1 Spring onion
• 1 tbsp Oil
• 1 Clove garlic
• 2 Sprigs Thyme
• 1 Bay leaf
• 0.5 l White wine
• Salt
• Pepper (from the mill)
• Lemon wedges
• 2 tbsp Parsley

Instructions

1. 1. Thoroughly scrub the Venus clams under cold water.
2. 2. Remove the beards from the clams.
3. 3. Rinse the clams thoroughly again.
4. 4. Discard any clams that are already open.
5. 5. Let the clams drain in a sieve.
6. 6. Clean the spring onions.
7. 7. Finely chop the white and light green parts of the spring onions.
8. 8. Heat the oil in a large pot.
9. 9. Sauté the spring onions briefly over low heat.
10. 10. Wait until the onions become translucent.
11. 11. Add the clams to the pot.
12. 12. Add the peeled and halved garlic clove.
13. 13. Add the thyme.
14. 14. Add the crushed bay leaf.
15. 15. Pour the white wine into the pot.
16. 16. Cover the pot with a lid.
17. 17. Steam the clams for 6 to 8 minutes over medium heat.
18. 18. Remove the pot from the heat as soon as the clam shells have opened.
19. 19. Discard any clams that remain closed after cooking.
20. 20. Sprinkle the clams with chopped parsley.
21. 21. Serve the clams on plates.
22. 22. Add some clam broth to the clams on the plates.
23. 23. Serve lemon wedges on the side.

Nutrition per serving

• kcal: 824
• Protein: 84 g · Fett/Fat: 12 g · Carbs: 48 g