Clams with White Wine, Tomatoes & Capers Clams with White Wine, Tomatoes & Capers

Photography: Tango | Food Styling: Nataly Simard | Prop Styling: Caroline Simon

  • Prep time 15 minutes
  • Total time 35 minutes
  • Portion size 4 servings



In large deep skillet, melt butter over medium heat until frothy; cook onion, tomatoes and garlic for 1 minute. Add capers, celery and thyme; cook for 1 minute. Add broth and wine; bring to boil.

Reduce heat; simmer for 2 minutes. Season with salt and pepper.

Preheat oven to 400°F. Scrub clams, discarding any with cracked shells or that do not close when tapped. Place clams on baking sheet; drizzle with wine mixture. Cover baking sheet with foil; bake until clams open, 15 to 20 minutes. Discard any clams that do not open. Divide clams among serving plates; drizzle cooking juices over top.

Serve our delicious Focaccia with Sun-Dried Tomato Butter on the side.

Nutritional facts PER SERVING: about

  • Iron 2 mg
  • Fibre 3 g
  • Sodium 1,000 mg
  • Sugars 4 g
  • Protein 14 g
  • Calories 220
  • Total fat 13 g
  • Cholesterol 30 mg
  • Saturated fat 8 g
  • Total carbohydrate 12 g
Share X
Lunch & Dinner

Clams with White Wine, Tomatoes & Capers