March 16, 2018

White Wine Clams With Herbs And Grilled Sourdough

Recipe: Devin Connell

Prep Time: 10 minutes

Total Time: 25 minutes

Food entrepreneur Devin Connell, co-owner of Delica Kitchen and and founder of the new website Crumb, shares her recipe for White Wine Clams With Herbs And Grilled Sourdough.


  • 6 lb. little neck clams
  • 1⁄3 cup unsalted butter
  • 5 garlic cloves, minced
  • 1⁄4 cup capers
  • 1 cup white wine
  • 6 slices thick, good-quality sourdough bread
  • 6 tbsp mayonnaise
  • 1⁄4 cup coarsely chopped fresh tarragon
  • Juice of 1 lemon
  • Freshly ground black pepper


Yield: Serves 6

Prepare Clams

  1. Using colander, rinse clams thoroughly, removing any blemishes or beards.
  2. In large, heavy-bottomed pot over medium-high heat, melt butter. Add garlic and cook until translucent, 4 to 5 minutes. Add capers and wine, and bring to boil.
  3. Add clams and stir. Cover with lid and cook, 4 to 6 minutes, until clams have opened. Discard clams that remain closed.

Prepare Bread

  1. While clams are cooking, brush both sides of bread slices with mayonnaise.
  2. Heat grill pan or skillet over medium-high heat. Cook bread on both sides until golden brown, about 2 to 3 minutes per side. Remove bread from pan and tear into large chunks.

Serve Clams

  1. Top clams with chopped tarragon and lemon juice. Add a few cracks of black pepper and serve with sourdough.

Michael Graydon and Nikole Herriott


House & Home February 2018