Savory Clams in Creamy Dijon Caper Sauce

Clams with Dijon Caper Sauce

A delightful and sophisticated dish, Clams with Dijon Caper Sauce brings a burst of flavors to your table. Originating from the pages of Saveur, this recipe is a true gem for seafood enthusiasts. Whether you choose clams or mussels, this savory treat is bound to impress. Don’t forget to serve it with a side of crusty French bread—perfect for sopping up every last drop of the luscious sauce. This dish is ideal for a quick yet elegant meal, ready in just over half an hour.

Ingredients

• 4 tablespoons butter – The rich base of your sauce.
• 10 cloves garlic, minced – Adds depth and aroma.
• 1 cup dry vermouth – For a subtle, aromatic kick.
• 1 pound manila clams – Sweet and tender shellfish.
• 1 pound littleneck clams – Firm and flavorful.
• 1 cup heavy cream – To create a creamy, luxurious sauce.
• 2 tablespoons capers – Briny bursts of flavor.
• 2 tablespoons Dijon mustard – For a tangy, sharp note.
• Fresh ground pepper – To taste.

Instructions

1. Prepare the Skillet: In a large, nonreactive skillet with a fitted lid, melt the butter over medium heat. The butter should be golden and frothy, forming a rich base for the sauce.

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2. Cook the Garlic: Add the minced garlic to the skillet. Cook, stirring constantly with a wooden spoon, until the garlic becomes soft and begins to turn a light golden brown. This usually takes about 2 minutes and will infuse your dish with a wonderful aroma.

3. Add Vermouth and Herbs: Increase the heat to medium-high. Pour in the dry vermouth, stirring well. Allow the mixture to come to a boil, and continue to cook, stirring frequently, until the liquid is reduced by half. This reduction process should take approximately 3 minutes, concentrating the flavors.

4. Steam the Clams: Add the clams to the skillet. Cover with the lid and steam, shaking the skillet occasionally to ensure even cooking. The clams should open within about 5 minutes. Discard any clams that do not open, as they may not be safe to eat.

5. Remove Clams and Prepare Sauce: Carefully remove the clams from the skillet and place them into four soup bowls. Return the skillet with the remaining liquid to the stovetop.

6. Make the Sauce: Add the heavy cream, capers, and Dijon mustard to the skillet. Stir well to combine. Allow the mixture to gently boil, stirring occasionally, until the sauce thickens enough to coat the back of a spoon. This should take about 8 minutes.

7. Season and Serve: Season the sauce to taste with salt and freshly ground pepper. Divide the thickened sauce evenly over the clams in the bowls. Serve immediately, accompanied by slices of French bread to soak up the delicious sauce.

This elegant dish, with its creamy and tangy sauce, is perfect for a special meal or a sophisticated weeknight dinner. Enjoy the rich flavors and the pleasure of a truly gourmet experience in the comfort of your home. 🍽️✨