Garlic Butter Clams

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

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20 minTotal time

EasyDifficulty

200kcal / serving

Ingredients

For 1 serving

servings

Ingredient substitutions

White wine Use an equal amount of seafood stock with a small squeeze of lemon.
Butter Use an equal amount of olive oil for a less buttery sauce.
Fresh parsley Use an equal amount of chopped fresh chives for a mild, fresh finish.

Nutrition per serving

Estimated values for 1 serving, 200 kcal

Protein13 g

Carbohydrates5 g

Fat14 g

Fiber 0 g · Sugar 1 g · Sodium 650 mg

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A delicious seafood dish featuring tender clams cooked in a flavorful 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. Cook for 5-7 minutes or until the clams have opened.
Discard any clams that do not open.
Season with salt and pepper, then sprinkle with fresh parsley before serving.

Tips for Garlic Butter Clams

A properly opened clam has a plump, moist interior; discard any with cracked shells or an off smell before cooking.
Avoid crowding the pan: clams need room for the shells to open, and a tight pile can cook unevenly.
Have bowls and napkins ready before serving; the buttery wine sauce is best enjoyed while hot.

Drink pairing

A crisp, unoaked white wine like Muscadet
Its bright, mineral character complements the briny clams and cuts through the buttery sauce.

0% option: Sparkling water with a squeeze of lemon

Storage

Refrigerate cooked clams and sauce within 2 hours in a covered container and use within 3–4 days. Reheat until steaming hot; discard clams that remained closed after cooking.