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Per serving
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- 1
Clean the clams
Scrub the clams under cold running water with a stiff brush. Toss any that are cracked or that stay open when you tap them — you only want the ones that are still alive and shut tight.
- 2
Bloom the garlic
Heat the olive oil in a large, wide pot over medium heat. Finely chop the garlic, add it in, and cook gently until fragrant and just turning golden, about 1 to 2 minutes. Don't rush it or let it brown.
- 3
Build the broth
Turn the heat up to medium-high and pour in the white wine and water. Bring it to a simmer, then carefully add the clams, trying not to crack the shells.
- 4
Steam
Cover the pot, give it a little shake, and let the clams steam for about 3 minutes before checking. They open when they're ready.
- 5
Pull them as they open
As each clam pops open, lift it out with tongs or a slotted spoon into a big serving bowl. Cover, wait a minute, and check again. Keep going until they've all opened — discard any that stay shut after 15 minutes.
- 6
Finish the sauce
Lower the heat and whisk the cold butter into the broth a few pieces at a time until it turns silky and emulsified. Stir in the chopped parsley and season with freshly cracked black pepper. Taste before adding any salt — clams bring plenty of their own.
- 7
Serve
Pour the garlic butter broth over the clams, shower with a little more parsley, and serve right away with lemon wedges and crusty bread for soaking up every last drop.
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White Wine Steamed Clams with Garlic Butter
Created by: CoastalKitchen
Ingredients
- 24 littleneck clams
- 3 tbsp olive oil
- 4 garlic
- 1/2 cup dry white wine
- 1/4 cup water
- 6 tbsp unsalted butter
- 1 tbsp parsley
- black pepper
- lemon
- crusty bread
Instructions
- Clean the clamsScrub the clams under cold running water with a stiff brush. Toss any that are cracked or that stay open when you tap them — you only want the ones that are still alive and shut tight.
- Bloom the garlicHeat the olive oil in a large, wide pot over medium heat. Finely chop the garlic, add it in, and cook gently until fragrant and just turning golden, about 1 to 2 minutes. Don't rush it or let it brown.
- Build the brothTurn the heat up to medium-high and pour in the white wine and water. Bring it to a simmer, then carefully add the clams, trying not to crack the shells.
- SteamCover the pot, give it a little shake, and let the clams steam for about 3 minutes before checking. They open when they're ready.
- Pull them as they openAs each clam pops open, lift it out with tongs or a slotted spoon into a big serving bowl. Cover, wait a minute, and check again. Keep going until they've all opened — discard any that stay shut after 15 minutes.
- Finish the sauceLower the heat and whisk the cold butter into the broth a few pieces at a time until it turns silky and emulsified. Stir in the chopped parsley and season with freshly cracked black pepper. Taste before adding any salt — clams bring plenty of their own.
- ServePour the garlic butter broth over the clams, shower with a little more parsley, and serve right away with lemon wedges and crusty bread for soaking up every last drop.