Garlic Butter Clams

Name: Garlic Butter Clams
Total time: 20 min
Ingredients: 6-8 fresh clams; 2 tbsp butter; 3 cloves garlic, minced; 1/4 cup white wine; 1/4 cup chopped fresh parsley; Salt and pepper to taste

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20 minTotal time

EasyDifficulty

250kcal / serving

Ingredients

For 1 serving

servings

Ingredient substitutions

White wine An equal amount of seafood stock with a small squeeze of lemon
Fresh parsley An equal amount of chopped fresh chives
Butter An equal amount of olive oil

Nutrition per serving

Estimated values for 1 serving, 250 kcal

Protein12 g

Carbohydrates5 g

Fat20 g

Fiber 1 g · Sugar 1 g · Sodium 500 mg

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A flavorful and aromatic dish featuring tender clams cooked in a rich garlic butter sauce.

Main Dish

Steps

Scrub the clams under cold water to clean them.
In a large pan, melt the butter over medium heat.
Add the minced garlic and sauté until fragrant.
Pour in the white wine and bring to a simmer.
Add the clams to the pan and cover with a lid, allowing them to steam for 5-7 minutes or until they open.
Discard any unopened clams.
Season with salt and pepper, then sprinkle with fresh parsley.
Serve hot and enjoy!

Tips for Garlic Butter Clams

Clams are ready when their shells open and the meat looks plump; avoid prolonged cooking, which can make them chewy.
Use a pan with a lid and enough room for the clams to sit in a fairly even layer so they steam consistently.
Serve with crusty bread to soak up the garlic-butter and wine sauce.

Drink pairing

A crisp, dry sparkling wine
Its lively acidity complements the rich butter and brightens the briny clams.

0% option: Sparkling water with a squeeze of lemon

Storage

Refrigerate cooked clams within 2 hours in a covered container and use within 3–4 days. Reheat until steaming hot; discard leftovers that smell off or have been left out too long.