• 2 1/2 to 3 doz. littleneck clams
  • 4 TBLS salted butter
  • 5 garlic cloves, minced
  • 1 small shallot, minced
  • 1 C white wine
  • 1 C clam juice
  • kosher salt and pepper
  • pinch of crushed red pepper flakes
  • juice of 1/2 lemon
  • 1/2 C heavy whipping cream
  • fresh chopped parsley, garnish
  • crusty bread, for dipping
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Just when I think I can’t find another way to enjoy clams…these Butter Garlic Steamed Clams happened last night! If you enjoy clams as much as I do, check out some of my other recipes by clicking here! Don’t forget the crusty bread to soak up this amazing sauce!

Local to Charlotte? Head on over The Carolina Meat & Fish Co. to grab your clams!

a cast iron pan of butter garlic clams with bread and lemons

You want to clean your clams first. Place clams in a bowl of water with about a tablespoon of flour. Allow the clams to soak for at least five minutes…up to twenty minutes. As the clams ingest the water/flour mixture they will spit it out, along with any dirt that may exist inside the shell. Rinse and reserve in fridge.

Start melting the butter in a deep pan. I absolutely love cooking in my Lodge cast iron. You definitely need to add a cast iron pan to your kitchen. I highly recommend this one…click here! Add in the minced garlic and shallots. Allow to cook for just a few minutes. Just enough to infuse the butter without browning. Pour in the clam juice and wine. Season with kosher salt and pepper. Sprinkle in a few pinches of crushed red pepper. Allow the broth to come to a heavy simmer.

Add in the reserved clams and lemon juice. Cover, and allow the clams to steam open. Move the clams around every few minutes. If any of the clams refuse to open, discard.

Once all clams have opened. Remove pan from heat and gently stir in the heavy whipping cream. Garnish with fresh chopped parsley. Serve with tons of bread and ENJOY!

a cast iron pan of butter garlic steamed clams with bread

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