Garlic Clams
Garlic Clams are a quick and elegant seafood dish made with fresh clams simmered in a rich garlic butter and white wine sauce. Perfect for a simple weeknight dinner or an impressive appetizer.
Equipment
- 1 Large skillet
- 1 Lid for skillet
- 1 Cutting board
- 1 Sharp knife
- 1 Measuring spoons
- 1 Tongs
- 1 Serving bowl
Ingredients
- 2 pounds fresh littleneck or Manila clams cleaned
- 3 tablespoons butter
- 2 tablespoons olive oil
- 4 cloves garlic minced
- ½ cup dry white wine
- ¼ teaspoon red pepper flakes optional
- Salt to taste
- Black pepper to taste
- 2 tablespoons fresh parsley chopped
- Lemon wedges for serving
- Crusty bread optional, for serving
Instructions
- Rinse clams thoroughly under cold water and scrub shells clean. Discard any open clams that do not close when tapped.
- Heat butter and olive oil in a large skillet over medium heat.
- Add minced garlic and sauté for about 1 minute until fragrant (do not brown).
- Pour in white wine and bring to a gentle simmer.
- Add clams to the skillet and cover with a lid.
- Cook for 5-7 minutes, shaking the pan occasionally, until clams open.
- Discard any clams that remain closed.
- Season with salt, black pepper, and red pepper flakes if using.
- Sprinkle with fresh parsley and serve immediately with lemon wedges and crusty bread.
Notes
- Always discard clams that do not open after cooking.
- For extra richness, add a splash of heavy cream at the end.
- Substitute seafood broth for wine if preferred.
- Best served immediately while hot and fresh.
- Pair with pasta or serve as a starter for a seafood dinner.