steamed clams

This steamed clams recipe is fresh shellfish cooked with garlic, butter, herbs and lemon. An easy and elegant dish that makes for a lighter main course or unexpected appetizer offering. 

Steamed Clams

butter

garlic (minced)

red chili flakes

white wine

clams (cleaned)

salt and pepper

lemon juice

herbs

herb sprigs and lemon wedges

Heat a large pot over medium heat. Add the butter and melt it.

Add the garlic and chili flakes and cook for 30 seconds, stirring constantly.

Add the white wine and bring to a simmer; do not boil.

Place the clams in the pot, then season with salt and pepper to taste. Cover the pot, then simmer for 7-9 minutes or until clams have opened. Discard any clams that are still shut.

Stir in the lemon juice and herbs. Serve immediately, garnished with herb sprigs and lemon wedges if desired.

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This steamed clams recipe is fresh shellfish cooked with garlic, butter, herbs and lemon. An easy and elegant dish that makes for a lighter main course or unexpected appetizer offering.

Quick and easy steamed clams with garlic butter and wine recipe is a fantastic 20 minute dinner.

Steamed Clams with Garlic Butter and Wine

Littleneck clams

Tablespoons garlic, finely minced

Chardonnay, (Choose a buttery Chardonnay for rich sauce)

lemon juice,

Tablespoons Italian parsley, (finely chopped)

lemon,

In a large heavy saute pan melt 3 tablespoons of the butter Add garlic and saute for 30-40 seconds until the garlic smells fragrantAdd wine and lemon juice and bring to a boilAdd clams and the remaining butter. Cover with lidSteam for about 8 minutes. Check to make sure your clams have opened.

Remove from heat and remove any unopened clamsSprinkle with 1 tablespoon of parsleyTransfer to a large bowl or serve in the saute pan  Serve with lemon wedges and extra 1 tablespoon of parsley on the side

Small, sweet clams are cooked in a garlicky white wine and cream sauce to create the best sauce for sourdough bread dipping.

How to Make the Best Steamed Clams

butter (, divided)

garlic

green onion

clams

chicken bouillon cubes chicken broth

lemon

cream

parsley

In a large sauté pan over medium heat, melt 2 tablespoons of butter. Add the garlic and green onion and cook for 3-5 minutes or until softened, stirring occasionally. Add the cockles and cook for another 5 minutes. Add the white wine and bouillon cubes with water or the chicken broth. Bring to a boil then reduce to a rolling simmer and cook until the clams open up, stirring occasionally. Remove from the heat and stir in the lemon juice. Add the remaining tablespoon of butter and the cream and stir. Garnish with parsley and serve immediately. Serve with sourdough bread.

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Top 3 steamed clams recipes from across the web

The most viewed steamed clams recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Steamed Clams

Steamed Clams with Garlic Butter an...

How to Make the Best Steamed Clams

The most viewed steamed clams recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine