Garlic Butter Clams with White Wine

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

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

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

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

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

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.

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Garlic Butter Clams with White Wine