Garlic Butter Steamed Cockle Clams in a Traditional Basque Green Sauce
Lindsey Qualman March 12, 2023
Introducing our delicious and flavorful Steamed NZ Cockle Clams in Traditional Basque Green Sauce, a dish that is sure to impress seafood lovers!
Our fresh and succulent NZ Cockle Clams from Four Star Seafood are cooked to perfection with a savory blend of garlic and butter, then simmered in a rich and aromatic traditional Basque green sauce made with fresh parsley, cilantro, and white wine. Each bite of this dish is bursting with flavor, creating a delightful dining experience. Whether you're looking for a fancy dinner option or a quick and easy appetizer, our Steamed NZ Cockle Clams in Traditional Basque Green Sauce is a must-try.
Order your fresh clams today and enjoy this delicious recipe in the comfort of your own home!
- 1lb NZ Cockle Clams from Four Star Seafood (Feel free to add more shellfish, too! Mussels are always a great enhancement. You can also sub cockles with ay our other clam varieties depending on our current offering.)
- 6 garlic cloves, minced
- 4 tbsp butter
- 1/2 cup chopped fresh parsley
- 1/4 cup chopped fresh cilantro
- 2 tbsp flour
- 1/2 cup chicken or fish stock
- 1/2 cup white wine
- Salt and pepper to taste
Begin by cleaning the cockle clams. Place them in a large bowl of cold water and let them soak for 20 minutes to allow them to release any sand or debris.
While the clams are soaking, melt the butter in a large skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
Add the chopped parsley and cilantro to the skillet and stir well to combine. Cook for another 1-2 minutes until the herbs are fragrant.
Sprinkle 2 tablespoons of flour over the mixture and stir well to combine. Cook for another minute, stirring constantly.
Gradually add the chicken or fish stock and white wine to the skillet, stirring constantly to prevent lumps from forming. Bring the mixture to a simmer and cook for 5-7 minutes, or until the sauce has thickened slightly.
Add the cleaned cockle clams to the skillet and stir well to coat them in the garlic butter and green sauce. Cover the skillet with a lid and cook for 5-7 minutes, or until the clams have opened up.
Remove any clams that have not opened and discard them.
Serve the steamed NZ Cockle Clams in the traditional Basque green sauce, garnished with additional chopped parsley and cilantro if desired. Enjoy!