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Fish, European

Garlic coriander clams with rice

Garlic coriander clams with rice is a seafood dish for 4 people, ready in 30 minutes, very easy to make, at about €4.20 per person. The key to success is soaking the clams in salty water beforehand, so you never bite into sand. White wine, garlic and cilantro build a fragrant broth that the rice is there to soak up.

A quick dinner that smells like the sea, clams steamed open in white wine with garlic and cilantro, served with white rice for the sauce.

Garlic coriander clams with rice
Total time
30 min
Difficulty
Very easy
Cost per person
€4.20
Calories per person
550 kcalcalculated by Kiloach, your weight coach
Season
Spring, Summer, Fall
The kids
They generally like it

Clams pop open in just a few minutes in a broth of white wine and garlic, leaving behind a briny, fragrant liquid you'll want to spoon up to the last drop. Fresh cilantro and lemon add a green, tangy edge that wakes up the whole dish without ever covering it up. It's a simple, direct meal that gets straight to the point.

This is the kind of dinner you throw together on a weeknight when you want a break from breaded fish or pasta, without spending your whole evening in the kitchen. The white rice mostly acts as a sponge for the sauce, and kids usually love the moment of cracking open each shell. Mon Chou suggests this dish for nights when you want something light to cook that still has real character on the plate.

The ingredients

4 people

Fish counter

  • Clams 1.2 kg

Fruits and vegetables

  • Garlic 5 cloves
  • Fresh cilantro 1 bunch
  • Lemon 1

Pantry

  • Dry white wineoften in the pantry 20 cl
  • Riceoften in the pantry 300 g
  • Olive oiloften in the pantry 5 tbsp
  • Pepperoften in the pantry 1 pinch

Allergens Mollusks

The step by step recipe

  1. Soak the clams in salty water, then rinse them under clean water. 20 min

    Sort through them and discard any that are open before cooking.

  2. Cook the rice in salted water, drain it and keep it warm. 12 min

    Cover the rice with a kitchen towel, it stays soft and moist.

  3. Heat the olive oil with the minced garlic for one minute without browning it. 1 min

    The garlic should turn golden, never brown.

  4. Add the clams and white wine, cover and cook until the shells open. 5 min

    Shake the pot once during cooking.

  5. Sprinkle with chopped cilantro, a squeeze of lemon and pepper, and serve with the rice.

    Pour plenty of the broth over the rice, it's the best part of the dish.

Our tips to get it right

  • Pick clams that are tightly closed at the store, and smell the bag, it should never give off a strong odor.
  • Keep the heat fairly high once the clams hit the pot, so they open fast and don't turn rubbery.
  • Taste the cooking liquid before serving, and adjust the lemon or pepper to your taste, since white wine acidity varies from bottle to bottle.

The variations

  • Swap the white wine for vegetable broth with a splash of white vinegar if you'd rather cook without alcohol.
  • Add a handful of peeled shrimp along with the clams for a mixed seafood version.
  • For kids who don't like cilantro, swap it for flat leaf parsley, the flavor is milder but still fresh.

What to serve it with

  • Fresh bread for dipping
  • A simple green salad
  • A glass of dry white wine

Storage

Cooked clams are best eaten the same day, since their texture breaks down fast in the fridge. If you have leftovers, keep them no more than a day in a sealed container, and reheat gently over low heat without boiling. Freezing is not recommended for this dish.

Questions about this dish

How do you know if clams are still good before cooking?

Clams should be closed, or close up when you tap them. Toss any that stay wide open or smell strong, they're no longer safe to cook.

Can you make this dish ahead of time?

You can soak the clams and cook the rice ahead of time, but the clams themselves should be cooked right before serving. They lose their texture if they sit too long once cooked.

What if some clams don't open during cooking?

Any clams that stay closed after cooking should be thrown away, they're not safe to eat. Give them one more minute if needed, but don't push it further than that.

Can you use a different shellfish instead of clams?

Mussels work very well with this same garlic, white wine and cilantro recipe. The cooking time stays about the same, just keep an eye on when the shells open.

How long does it take to make garlic coriander clams with white rice?

Count 30 min in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in garlic coriander clams with white rice?

About 550 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does garlic coriander clams with white rice cost?

About €4.20 per serving, or €16.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains mollusks. Always check the labels of the products you buy.

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