Description
Small, sweet clams transform into a delectable dish when steamed in a fragrant mixture of butter, garlic, and white wine. This classic recipe brings restaurant-quality seafood right to your home kitchen.
This butter-garlic steamed clams recipe combines fresh shellfish with aromatic ingredients to create a savory broth perfect for dipping crusty bread. The cooking process takes just 15 minutes, making it an ideal choice for both weeknight dinners and special occasions.
Ingredients
Scale
- 3–4 pounds littleneck clams, cleaned
- 3 tablespoons unsalted butter
- 4–6 garlic cloves, minced
- 1 cup dry white wine
- 1 tablespoon fresh lemon juice
- 1/3 cup chopped fresh parsley
- Salt and red pepper flakes to taste
Instructions
- Melt butter in a large pot over medium heat. Subsequently, add minced garlic and cook for 30 seconds, stirring constantly.
- Pour in the white wine and bring to a gentle simmer. Primarily avoid boiling, as this can toughen the clams.
- Following the liquid preparation, add the cleaned clams to the pot. Cover with a tight-fitting lid, leaving a small opening for steam to escape.
- Steam the clams for 7-9 minutes or until they open wide. Accordingly, shake the pot gently every few minutes to ensure even cooking.
- Soon after the clams open, remove from heat and add lemon juice and fresh parsley. Discard any unopened clams.
Notes
- Generally, plan on 1/2 pound per person for appetizers or 1 pound per person for main courses.
- Particularly watch the cooking temperature – maintain a gentle simmer rather than a rolling boil to ensure tender clams.
- The cooking liquid can be used as a dipping sauce or served over pasta.
- Prep Time: 3 minutes
- Cook Time: 12 minutes
- Category: Seafood
- Method: Steaming