What if some clams don’t open?

Discard any clams that remain closed after cooking. They are not safe to eat.

Can I make this without wine?

Yes, substitute the wine with additional clam juice, seafood stock, or chicken broth.

Is this sauce supposed to be thick?

No, this is a light, broth-style sauce meant for dipping bread rather than a creamy sauce.

What kind of clams work best for steamed clams?

Littleneck, Middleneck and Manila clams are the best options, because they are tender, slightly sweet, and cook quickly. Avoid larger clams like chowder clams, which can be tough.

Why do you need to clean or soak clams?

Clams naturally contain sand and grit. Soaking them helps purge that sand so you don’t end up with a gritty broth.

How do you clean clams properly?

Soak them in cold water for at least 10 minutes. You can add a little flour or salt to help draw out sand. Then rinse thoroughly before cooking. Be sure to check out my full How to Clean Clams guide for step-by-step instructions.

Butter Garlic Steamed Clams | Charlotte Fashion Plate

Name: Butter Garlic Steamed Clams
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Fish and Seafood
Ingredients: 3 dozen littleneck or middleneck clams; 2 tablespoons salted butter; 4 garlic cloves, minced; 1 shallot, minced; 1/2 cup white wine (Pinot Grigio); 1 8-ounce bottle clam juice; 1/2 teaspoon kosher salt; 1 teaspoon black pepper; 1/2 teaspoon crushed red pepper; juice of 1/2 lemon; 2 tablespoons fresh chopped parsley, plus more for garnish; lemon wedges and crusty bread, for serving

Description

These easy Butter Garlic Steamed Clams are a simple and flavorful seafood dinner that’s ready in about 20 minutes.

Ingredients

Scale

3 dozen littleneck or middleneck clams
2 tablespoons salted butter
4 garlic cloves, minced
1 shallot, minced
1/2 cup white wine (Pinot Grigio)
1 8-ounce bottle clam juice
1/2 teaspoon kosher salt
1 teaspoon black pepper
1/2 teaspoon crushed red pepper
juice of 1/2 lemon
2 tablespoons fresh chopped parsley, plus more for garnish
lemon wedges and crusty bread, for serving

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Instructions

Soak and rinse the clams. Reserve in fridge.
Melt the butter in a deep pan.
Add in the minced garlic and shallots. Season with salt, pepper and crushed red pepper.
Sauté for a minute, or two.
Pour white wine. Allow the alcohol to cook off for a few minutes.
Pour in the clam juice and lemon juice.
Allow the broth to come to a heavy simmer.
Add in the reserved clams.
Place lid to allow the clams to steam open.
Discard any clams that fail to open.
Once clams have fully opened, remove pan from heat.
Garnish with fresh chopped parsley.
Serve with crusty bread and lemon wedges.
ENJOY!

Equipment

Stainless Steel Tongs

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Deep Sauté Pan

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Notes

Always use fresh, live clams. Discard any that are already open before cooking.
Allow the clams to soak for a few minutes to remove any dirt or debris. Rinse.
Do not overcook the clams, as they can become rubbery. As the clams open, transfer to a bowl.
Shake the pot occasionally to help clams open evenly.
The broth is the highlight. Serve immediately for best flavor.
Adjust lemon juice to taste depending on how bright you want the broth.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Appetizer, Dinner
Method: Easy
Cuisine: Fish and Seafood

Nutrition

Serving Size: 12 clams