Garlic Butter Clams with White Wine

Garlic Butter Clams with White Wine
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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.

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Yields4 Servings
Prep Time15 minsCook Time15 minsTotal Time30 mins
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

 

  1. Rinse the clams under cold water.
  2. Soak in a bowl of salted water for 20 minutes to remove any sand.
  3. Scrub the shells with a brush and discard any that are cracked or don’t close when tapped.
Cook the Garlic Butter Sauce
2

 

 

  1. Heat olive oil and butter in a large pan over medium heat.
  2. Sauté the minced garlic for 1 minute, until fragrant.
  3. Add red pepper flakes, salt, and black pepper.
  4. Pour in the white wine and lemon juice, stirring well.
Steam the Clams
3

 

 

  1. Add the cleaned clams to the pan and cover with a lid.
  2. Steam for 5-7 minutes, shaking the pan occasionally.
  3. Remove from heat when all clams have opened.
  4. Discard any clams that remain closed.
Serve and Enjoy
4

 

 

  1. Sprinkle fresh parsley over the clams.
  2. Transfer to a serving bowl and drizzle with extra garlic butter sauce.
  3. Serve with crusty bread and lemon wedges.
  4. 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)
Garlic Butter Clams with White Wine
IngredientsDirections
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