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Clams Bordelaise


Quick and easy

Quick and easy

Quick and easy

Prep Time:

15 minutes

Cook Time:

10 minutes


4 servings


3  doz.  Little Neck Clams, cleaned

6  oz.  dried linguini pasta, cooked or 2 cups hot cooked rice

1/4  cup  butter or olive oil

1/4  cup  finely chopped parsley

2  cloves  (large) cloves garlic, crushed

2  cups  chicken broth

1  cup  dry white wine


Scrub outer shell with a stiff brush to remove sand from shell.

Boil water to cook pasta according to package directions or prepare rice.

Clean clams as needed.

In a large stock pot, melt butter or heat olive oil over Medium heat.

Add parsley and garlic; sauti 1 to 2 minutes.

Pour in chicken broth and wine and bring to a boil.

Add clams.

Cover and steam 5 to 10 minutes until clams open.

Arrange clams over pasta or rice in wide, shallow bowls.

Ladle cooking broth, dividing evenly, over open clams and pasta or rice.

Serve immediately
Nutritional Information
No Nutritional Information Available

Created 07/31/2009
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