CategoryChefs Choice, Fish, Main Courses, Seafood
This Garlic Butter Clams with White Wine dish is a simple yet elegant seafood delight, featuring tender clams cooked in a rich, aromatic garlic butter sauce with white wine, fresh parsley, and a squeeze of lemon. Served with crusty bread for dipping, this dish is perfect for a special occasion or a cozy seafood dinner.
For the Clams
1 kg fresh clams (littleneck or Manila)
4 tbsp unsalted butter
3 tbsp olive oil
5 cloves garlic, minced
1 tsp red pepper flakes (optional, for heat)
½ tsp salt
½ tsp black pepper
1 cup dry white wine (Sauvignon Blanc or Pinot Grigio)
¼ cup fresh lemon juice
½ cup fresh parsley, chopped
Lemon wedges (for serving)
For Serving
Crusty bread (baguette or sourdough, for dipping)
Extra melted butter (optional, for dipping)
Clean the Clams
1
- Rinse the clams under cold water.
- Soak in a bowl of salted water for 20 minutes to remove any sand.
- Scrub the shells with a brush and discard any that are cracked or don’t close when tapped.
Cook the Garlic Butter Sauce
2
- Heat olive oil and butter in a large pan over medium heat.
- Sauté the minced garlic for 1 minute, until fragrant.
- Add red pepper flakes, salt, and black pepper.
- Pour in the white wine and lemon juice, stirring well.
Steam the Clams
3
- Add the cleaned clams to the pan and cover with a lid.
- Steam for 5-7 minutes, shaking the pan occasionally.
- Remove from heat when all clams have opened.
- Discard any clams that remain closed.
Serve and Enjoy
4
- Sprinkle fresh parsley over the clams.
- Transfer to a serving bowl and drizzle with extra garlic butter sauce.
- Serve with crusty bread and lemon wedges.
- Enjoy with a glass of chilled white wine!
Pro Tips
5
- For extra depth of flavor, add a splash of heavy cream to the sauce.
- For a spicy kick, increase the red pepper flakes.
- For a gluten-free option, serve with a side of roasted potatoes instead of bread.
Ingredients
For the Clams
1 kg fresh clams (littleneck or Manila)
4 tbsp unsalted butter
3 tbsp olive oil
5 cloves garlic, minced
1 tsp red pepper flakes (optional, for heat)
½ tsp salt
½ tsp black pepper
1 cup dry white wine (Sauvignon Blanc or Pinot Grigio)
¼ cup fresh lemon juice
½ cup fresh parsley, chopped
Lemon wedges (for serving)
For Serving
Crusty bread (baguette or sourdough, for dipping)
Extra melted butter (optional, for dipping)
Directions
Clean the Clams
1
- Rinse the clams under cold water.
- Soak in a bowl of salted water for 20 minutes to remove any sand.
- Scrub the shells with a brush and discard any that are cracked or don’t close when tapped.
Cook the Garlic Butter Sauce
2
- Heat olive oil and butter in a large pan over medium heat.
- Sauté the minced garlic for 1 minute, until fragrant.
- Add red pepper flakes, salt, and black pepper.
- Pour in the white wine and lemon juice, stirring well.
Steam the Clams
3
- Add the cleaned clams to the pan and cover with a lid.
- Steam for 5-7 minutes, shaking the pan occasionally.
- Remove from heat when all clams have opened.
- Discard any clams that remain closed.
Serve and Enjoy
4
- Sprinkle fresh parsley over the clams.
- Transfer to a serving bowl and drizzle with extra garlic butter sauce.
- Serve with crusty bread and lemon wedges.
- Enjoy with a glass of chilled white wine!
Pro Tips
5
- For extra depth of flavor, add a splash of heavy cream to the sauce.
- For a spicy kick, increase the red pepper flakes.
- For a gluten-free option, serve with a side of roasted potatoes instead of bread.
Notes
Visited 1 times, 1 visit(s) today