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Clams Francais with Beurre Blanc
3 Tbsp. unsalted butter
1 small shallot
1/2 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
4 sprigs fresh thyme
1/4 tsp. kosher salt
1/4 tsp. freshly ground black pepper
48 littleneck clams, rinsed and cleaned
3 Tbsp. fresh minced parsley thyme sprigs (optional)
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Clams Francais with Beurre Blanc

Clams Francais with Beurre Blanc

Clams Francais with Beurre Blanc
  • Servings:Serves 4
  • Prep Time:15 minutes
  • Cook Time:12 minutes
1. Melt butter in a large pot over medium heat. While butter melts, mince shallot, then add to butter. Cook until softened, about 2 to 3 minutes.
2. Add wine, thyme, salt, and pepper, and increase heat to medium-high. When the mixture simmers, add clams and cook, covered, stirring occasionally, until clams have opened, about 7 to 9 minutes. Discard any clams still closed.
3. Transfer clams and broth to a large serving bowl, sprinkle with parsley and thyme if desired, and serve.
Source: Hannaford fresh Magazine, September - October 2015