Buttery Garlic Steamed Clams Recipe
Buttery Garlic Steamed Clams is a quick and flavorful seafood dish where fresh little neck clams are steamed in a savory sauce of garlic, white wine, lemon juice, and melted butter. Finished with fresh Italian parsley and served with lemon wedges, this recipe makes for a perfect appetizer or main course that pairs wonderfully with crusty bread or pasta.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Seafood
- Method: Stovetop
- Cuisine: American
Ingredients
Clams and Broth
- 3 dozen little neck clams, rinsed and scrubbed
- 1 cup white wine
- 1 tablespoon lemon juice
- Wedges from 1 lemon for garnish, if desired
Butter and Flavorings
- 5 tablespoons Finlandia Unsalted Butter, divided
- 1 tablespoon fresh minced garlic
- 1/3 cup chopped fresh Italian parsley
Instructions
- Melt Butter and Sauté Garlic: In a large skillet with a lid, melt 2-1/2 tablespoons of the butter over medium heat. Add the minced garlic and cook while stirring constantly until fragrant, about 30 seconds, to infuse the butter with garlic flavor without burning.
- Add Wine and Lemon Juice: Pour in the white wine and lemon juice, then bring the mixture to a boil. This will create a flavorful steaming liquid for the clams.
- Steam Clams with Butter: Add the cleaned clams and the remaining butter to the skillet. Cover with the lid and allow the clams to steam until they have opened, approximately 7 to 8 minutes. Shake the skillet occasionally to ensure even cooking and keep the clams submerged in the flavorful broth.
- Discard Unopened Clams and Garnish: Remove and discard any clams that have not opened after steaming. Sprinkle the dish evenly with chopped fresh Italian parsley and garnish with lemon wedges if desired. Serve immediately, ideally with a crusty French baguette or over a bed of cooked pasta to enjoy the buttery garlic sauce.
Notes
- Ensure clams are fresh and thoroughly rinsed to remove any sand or grit.
- Discard any clams that do not open after steaming, as they may not be safe to eat.
- Use a good quality dry white wine for best flavor; Sauvignon Blanc or Pinot Grigio work well.
- Serving with crusty bread helps to soak up the delicious buttery broth.
- For a spicier variation, add a pinch of red pepper flakes with the garlic.
