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



These Butter Garlic Steamed Clams are by far one of my most popular clam dishes. It’s super easy to prepare and has tons of flavor. Serve as an appetizer, or meal. Steam on the stovetop, or even the grill for an added smokiness. 


  • 3 dozen littleneck or middleneck clams
  • 4 Tablespoons salted butter
  • 5 garlic cloves, minced
  • 1 shallot, minced
  • 1 Cup white wine
  • 1 Cup clam juice
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 1/2 teaspoon crushed red pepper
  • juice of 1/2 lemon
  • 1/2 Cup heavy whipping cream
  • 2 Tablespoons fresh parsley, chopped


  1. Soak and rinse the clams. Reserve in fridge.
  2. Melt the butter in a deep pan. 
  3. Add in the garlic and shallots. Allow to cook for just a few minutes to infuse the butter.
  4. Pour in the clam juice and white wine.
  5. Season with kosher salt, black pepper and crushed red pepper.
  6. Allow the broth to come to a heavy simmer.
  7. Add in the reserved clams and lemon juice.
  8. Place lid to allow the clams to steam open.
  9. Discard any clams that fail to open.
  10. Once clams have fully opened, remove pan from heat.
  11. Add in the heavy whipping cream. 
  12. Give it a gentle toss.
  13. Garnish with fresh chopped parsley.
  14. Serve with crusty bread and lemon wedges.
  15. ENJOY!



  • Prep Time: 10 minutes
  • Cook Time: 6 minutes


  • Serving Size: 12 clams

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