Garlic Butter Steamed Clams

Name: Garlic Butter Steamed Clams
Total time: 20 min
Ingredients: 500g fresh clams, cleaned; 2 tbsp unsalted butter; 3 garlic cloves, minced; 1/4 cup white wine; 1 tbsp fresh parsley, chopped; Salt and black pepper to taste; 1 lemon wedge

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20 minTotal time

EasyDifficulty

320kcal / serving

Ingredients

For 1 serving

servings

Ingredient substitutions

White wine Use an equal amount of seafood stock with a small squeeze of lemon.
Fresh parsley Use an equal amount of chopped fresh chives for a mild, fresh finish.
Unsalted butter Use the same amount of salted butter and omit added salt until you taste the sauce.

Nutrition per serving

Estimated values for 1 serving, 320 kcal

Protein21 g

Carbohydrates8 g

Fat22 g

Fiber 1 g · Sugar 1 g · Sodium 700 mg

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A simple yet flavorful dish featuring fresh clams steamed in a rich garlic butter sauce. Perfect as a light main course that highlights the natural briny sweetness of clams.

Main Dish

Steps

Rinse the clams under cold water and discard any that are open and do not close when tapped.
In a large pan, melt the butter over medium heat.
Add the minced garlic and sauté until fragrant, about 1 minute.
Pour in the white wine and bring to a simmer.
Add the clams to the pan, cover with a lid, and steam for 5-7 minutes until all clams have opened.
Discard any clams that remain closed.
Season with salt and black pepper to taste.
Sprinkle chopped parsley over the clams.
Serve immediately with a lemon wedge on the side for squeezing.

Tips for Garlic Butter Steamed Clams

Look for plump clams with shells that have opened widely; a few unopened clams are normal and should be discarded.
Use a wide, heavy pan with a snug lid so the clams have room to open and steam evenly.
The sauce should look glossy and lightly cloudy from clam juices; taste before adding much salt, since clams can be naturally salty.

Drink pairing

A crisp, dry white such as Muscadet
Its bright acidity and clean mineral character complement the clams’ briny sweetness and rich butter sauce.

0% option: Sparkling water with lemon

Storage

Refrigerate leftover clams and sauce within 2 hours in a covered container and use within 3–4 days. Reheat until steaming hot; discard any clams that smell off.