This velvety, buttery, garlic white wine sauce is what MAKES these clams! The more seafood I cook the more I realise that the best seafood is often the simplest to cook and these clams are no exception, if you have 15min and some Caught Online clams you are good to go. I could probably eat my own weight in these clams, they’re very moreish!
Active Time: 5 mins | Total Time: 20mins | Serves: 2
- 5 tablespoons Unsalted Butter, divided
- 1 tablespoon fresh minced garlic
- 1 cup white wine
- 1 tablespoon lemon juice
- 3 dozen clams, rinsed and scrubbed
- 1/3 cup chopped fresh Italian parsley
- Wedges from 1 lemon for garnish, if desired
What I love about this recipe is that you can serve these clams as an appetiser or serve them over a bed of pasta for a meal.
And this velvety, buttery, garlic white wine sauce is what MAKES these clams. If you eat these without pasta to soak up all of that goodness, make sure you’ve got plenty of crusty baguette slices. This is a MUST!
In a large skillet (that has a lid), melt 2-1/2 tablespoons of the butter over medium heat. Add garlic and cook, stirring constantly, until fragrant (about 30 seconds).
Add wine and lemon juice. Bring to a boil.
Add clams and remaining butter. Cover and steam until clams have opened (about 7-8 minutes). Occasionally shake skillet while steaming.
Discard any clams that do not open. Sprinkle evenly with parsley and garnish with lemon wedges, if desired. Serve with a french baguette or over a bed of cooked pasta.